Quick Caramel Parfait Recipe

Make an Angel Food or a Sunshine Cake and bake it in a square mold. Make
a plain frozen custard, and flavor it with vanilla; pack it and stand it
aside until serving time. Cut off the top of the cake, take out the centre,
leaving a bottom and wall one inch thick. At serving time, fill the cake
quickly with the frozen custard, replace the top, dust it thickly with
powdered sugar and chopped almonds, and send it to the table with a
sauceboat of cold Montrose Sauce.
This cake may be varied by using different garnishings. Maraschino cherries
may be used in place of almonds, or the base of the cake may be garnished
with preserved green walnuts or green gages, or the top and sides may be
garnished with rosettes of whipped cream.
This will serve twelve persons.