Chocolate Amaretto Ice Cream Cake - cooking recipe

Ingredients

4 scoops chocolate ice cream (slightly softened)
1 angel food cake (rectangular store bought)
amaretto liqueur
cocoa powder

Preparation

NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
Scoop 4 heaping scoops of ice cream into the center of the cake shell.
Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!