"This dish is not only easy but very elegant," relates Renee Zimmer of Gig Harbor, Washington. "I got the recipe from a church cooking class and now fix it often, with rave reviews. You can serve it in bowls, but I always get more oohs and aahs when I put it in lovely goblets."
"I’m 11 years old, have six brothers and sisters, and we’re always looking for new ice cream recipes. I invented this for my sister’s birthday party, and everyone had compliments and wanted more," writes Marcus Dooley from Red Oak, Texas. "I’ve also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best."
The recipe for my blackberry cakes is easy to play with. You can replace the sponge cake with angel food, pound cake or ladyfingers. And any fruit that has liquor with the same flavor can be used.—Karen Robinson, Woodbury, Connecticut