Ribbon Sandwich Cake Recipe
Ingredients
| 1 round loaf unsliced white bread | ||
| Butter/Margarine | 2 Tablespoon, softened | |
| Chicken | 2 Can (10oz) | |
| Pimientos | 1 Can (10oz), drained | |
| 1 small firm ripe avocado | ||
| Lemon juice | 1 Teaspoon | |
| Cream cheese package | 2 , softened | |
| 2 tablespoons mayonnaise or salad dressing | ||
| Milk | 2 Tablespoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
1. Cut a thin slice from bread to make top flat. Set aside to use for croutons or a crumb topper. Slice the bottom section crosswise into 4 even layers; spread 3 of the layers with butter or margarine.
2. Mix chicken spread and pimientos in a small bowl; spread evenly on 2 of the layers.
3. Halve the avocado; pit, peel and cut into small chunks; place in a small bowl. Sprinkle with lemon juice, then mash. Blend in 1 package of the cream cheese and mayonnaise or salad dressing; spread on one of the remaining layers.
4. Stack the 3 layers, with avocado layer between, on a large serving plate; place plain layer on top.
5. Beat the remaining package of cream cheese with the milk until fluffy-smooth in a small bowl, then spread over sides and top of loaf. Press parsley firmly onto the sides. Chill. Cut into wedges with a sharp knife.
2. Mix chicken spread and pimientos in a small bowl; spread evenly on 2 of the layers.
3. Halve the avocado; pit, peel and cut into small chunks; place in a small bowl. Sprinkle with lemon juice, then mash. Blend in 1 package of the cream cheese and mayonnaise or salad dressing; spread on one of the remaining layers.
4. Stack the 3 layers, with avocado layer between, on a large serving plate; place plain layer on top.
5. Beat the remaining package of cream cheese with the milk until fluffy-smooth in a small bowl, then spread over sides and top of loaf. Press parsley firmly onto the sides. Chill. Cut into wedges with a sharp knife.
Chef
