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Italian Love Cake

From Herbs for Weddings and Other Celebrations by Bertha Reppert (?? 1993 by Bertha Reppert; published by Storey Publishing).

1 angel food cake
1/2 cup amaretto
1 pint pistachio ice cream
1 pint strawberry ice cream
2 cups heavy cream (1 pint)
1 6-ounce package semisweet chocolate morsels

1. Using a sawing motion with a sharp serrated knife, cut the cake into three layers. Sprinkle each layer with 2 tablespoons of amaretto. Place one layer on a serving platter.

2. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second cake layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer.

3. In a bowl, mix heavy cream and remaining amaretto, and beat until very thick. Frost the sides and top of the cake, and replace in freezer.

4. Melt chocolate on very low heat until smooth. Spread chocolate in a 1/4 inch thick layer on aluminum foil, and chill until chocolate hardens.

5. With a small cookie cutter, cut hearts out of chocolate, and place on top of cake. Freeze cake until ready to serve.