CAKE:

1 box confectioners' sugar
2 1/2 c. cake flour
3/4 lb. butter
6 lg. eggs
2 tsp. almond extract
Amaretto (opt.)
1/2 gallon vanilla ice cream

GLAZE:

1 c. evaporated milk
Dash of salt
12 oz. bag chocolate chips (semi-sweet)
2 tsp. vanilla extract
Slivered almonds

CAKE: Allow eggs and butter to reach room temperature. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix in flour and almond extract. Pour into greased tube pan and bake at 325 degrees for 1 hour. After cake has cooled, remove from pan. Cut cake in half, lengthwise. Hollow cake, leaving about a 1" shell. Fill each half with softened vanilla ice cream. Pour a thin layer of Amaretto over ice cream. Return cake to pan and place in freezer for at least 1 hour. When frozen, remove cake from pan and ice with chocolate glaze.

GLAZE: Heat evaporated milk and salt in saucepan. Stir in chocolate chips and vanilla. Bring almost to a boil, stirring frequently. Let stand 5 to 10 minutes to thicken. Pour over cake and allow to drizzle down sides. Garnish with slivered almonds. Return to freezer until serving time.