Makes 8 servings

• 1 quart vanilla ice cream
• 1/2 cup mixed candied fruit, coarsely chopped
• 1/2 cup semisweet chocolate, coarsely chopped
• 1/2 cup almonds, slivered
• 1 pound cake about 9-1/2 inches long and 3 to 4 inches wide
• 1/4 cup orange-flavored liqueur

Chocolate Frosting:

• 18 ounces semisweet chocolate, cut in small pieces
• 1 1/4 cups strong black coffee
• 3/4 pound unsalted butter, cut into 1/2-inch pats and thoroughly chilled

To Prepare Ice Cream Mixture:

1. Combine ice cream, candied fruit, chocolate and almonds in large mixing bowl. Beat over medium speed until blended, being careful not to let ice cream melt. Set in freezer.
2. With sharp, serrated knife, slice end crusts off pound cake. Cut cake horizontally into approximately 3 1/2-inch slabs. Sprinkle each slab with liqueur.
3. Line 10-inch loaf pan with a large piece of plastic wrap, pressing it well into the corners.
4. Place 1 slab of cake on bottom of pan and spread with approximately half of ice cream mixture.
5. Carefully place another slab of cake on top, keeping sides and ends even, and spread with remaining ice cream mixture.
6. Place remaining slab of cake on top.
7. Cover with plastic wrap and freeze for at least 4 hours or overnight, until the dessert is firm.

To Prepare Frosting:

1. In small saucepan over low heat, melt together chocolate and coffee.
2. Remove from heat; beat in butter, 1 pat at a time, until mixture is smooth.
3. Chill frosting until it thickens to spreading consistency.

To Assemble:

1. Invert loaf pan onto dessert platter.
2. Lift pan from ice cream and peel plastic wrap.
3. Spread frosting over top and sides of cake, swirling with small metal spatula.
4. Spoon remaining frosting into piping bag fitted with a medium-size star tip and pipe rosettes on top of cake.
5. Freeze frosted cake at least 2 hours or until frosting has frozen.