Layered Ice Cream Cake

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            FOOD FUNNY
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Thanks to Anna Welander, Uppsala, Sweden for forwarding this
to us:

How To Drive Restaurant Workers Insane

9. When the waitress finishes taking your order, stop her before
she leaves your table and ask if you're supposed to "drive around."

8. Ask the manager to play "Achy Breaky Heart." Complain loudly
in a French accent when they play it. Repeat.

7. Order the cherries jubilee. When it's brought, flaming, to your
table, scream and try to put it out by throwing dinner rolls at it.

6. At a buffet, take one piece of potato, one grape, etc. at a
time and give it a loud scolding before eating it.

5. Each time the server leaves the table, everybody change
positions.

4. Throw your fork at the guy at the next table. Call the waiter
to say that you have dropped your fork. Repeat.

3. When the waitress brings the sugar packets for your tea, demand
she bring out the whole box so you can choose your own.

  2. Demand to know why they can call your steak rare if just
anybody can order one.

And the #1 Way to Drive Restaurant Workers Insane:

1. Ask the waitress for a bottom for your bottomless cup of coffee.

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            TODAY'S RECIPE
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Ever mindful of the pressures facing modern cooks, Julia Child
advises that you can use store-bought sheet cakes for this easy yet
elegant dessert.

All recipes this week are adapted from "The Way to Cook" by Julia
Child. It is available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/0394532643/worldwiderecipes
and in paperback at
http://www.amazon.com/exec/obidos/ASIN/0679747656/worldwiderecipes

Layered Ice Cream Cake

1/3 cup (80 ml) sugar
1/3 cup (80 ml) hot water
1/3 cup (80 ml) cold water
1/3 cup (80 ml) dark rum or liqueur of your choice
3 layers of yellow cake, pre-made, from a boxed mix, or
from your favorite recipe to fit a 9-inch round springform pan
3 quarts (3 L) ice cream in flavors of your choice

Optional decorating suggestions:
1 cup (250 ml) heavy cream whipped with
1/4 cup (60 ml) confectioner's sugar
Chocolate sauce
Chopped nuts
Maraschino cherries

Dissolve the sugar in the hot water, then add the cold water and
rum. Place the cake rounds on waxed paper on baking sheets and
drizzle the sugar mixture over them. Place in the freezer for about
1 hour. Meanwhile, let the ice cream soften to a spreadable
consistency in the refrigerator. Line the bottom and sides of a 9-inch
(22 cm) springform pan with waxed paper. Place a cake layer in the
bottom of the pan, cover with a layer of ice cream, and repeat twice,
ending with a layer of ice cream. Cover with plastic wrap and freeze
for at least 4 hours. To serve. remove from the springform pan, place
on a chilled serving platter, and remove the waxed paper from the
sides of the cake. Decorate as desired with whipped cream, chocolate
sauce, chopped nuts, and/or Maraschino cherries. Serves 12 to 16.
Received on Fri Oct 21 06:22:19 2005