1 large angel food cake
1 (18 ounce) jar chocolate fudge sauce
1 gallon vanilla ice cream, softened
1/2 pint heavy cream, whipped
Slivered chocolate (optional)
Tear cake into large pieces. Stir in chocolate sauce and coat pieces of cake. Mix in softened ice cream. Put into angel food cake pan and freeze 3 to 4 hours.
Turn out onto large cake plate and frost with whipped cream. Decorate with slivered chocolate; refreeze.