Remove the top third of the cake and set it aside.
Carefully hollow out the center of the rest of the cake leaving outer edges 1 1/2 inches (3.75cm) thick. Do Not cut through the bottom.
Reserve the pieces of cake you remove from the center for another purpose.
Combine the orange liqueur with the sherbet and spoon mixture into the hollowed-out cavity of the cake.
Place the top third of the cake back on the top. Wrap tightly and freeze. May be kept frozen up to 3 weeks.
Combine the chocolate syrup, coffee liqueur and orange peel. Refrigerate this sauce up to 4 days.
To serve : Remove cake from the freezer, slice and place on serving plates. Drizzle with the sauce and garnish with orange slices.
Recipe source : Christmas Book, Northwestern Utilities Limited, 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6. These recipes have all been tested by the Blue Flame Kitchen staff.
Formatted for MasterCook by Hallie du Preez.
Contributed to #kitmailbox by allium.