1 c. whipping cream
1/4 c. cocoa
1/3 c. sugar
1 angel food cake (loaf)
1/2 gal. butter pecan ice cream, softened

Combine whipping cream, cocoa, and sugar in a bowl. Cover and chill. Beat chilled mixture at medium speed of an electric mixer until stiff peaks form. Set aside. Slice cake horizontally into 3 layers. Place 1 layer of cake on a serving platter. Remove ice cream from container; slice horizontally into 3 pieces. Place 1 slice ice cream on cake layer, spreading ice cream (if necessary), to cover entire surface. Repeat procedure with remaining cake and ice cream, ending with ice cream layer. Frost ice cream with chocolate whipped cream frosting. Freeze until firm. 8 servings.