Coffee-Toffee Ice Cream Cake

150 minutes Prep: 30 minutes Cook: 0 minutes

545 calories per serving view nutrition facts

8-10 suggest servings

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Ingredients

1	pound	pound cake	frozen, thawed
2	pints	coffee ice cream	softened
1 1/3	cups	hot fudge topping
3	each	health bars	crushed
1	cup	heavy whipping cream	whipped

Directions

Cut cake into 1/3 inch slices and halve each slice diagonally.

You will have triangular pieces of cake.

Line bottom of 9 inch springform pan with cake, filling in any spaces by cutting some slices into small pieces.

Spread half the ice cream over cake.

Freeze until firm, about 1 hour.

Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars.

Repeat layering with remaining cake, ice cream, fudge topping and candy.

Cover tightly with plastic wrap and freeze until ice cream is set.

Before serving, remove pan sides.

Place cake on platter. Spread some whipped cream on sides of cake.

Pipe rosettes of cream around edge of cake.

Serves 8-10.

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Nutrition Facts

Serving Size 144g

Amount per Serving

Calories 545 52% of calories from fat

	% Daily Value*
Total Fat 31.0g	48%
Saturated Fat 12.0g	61%
Trans Fat 0.0g
Cholesterol 107mg	36%
Sodium 465mg	19%
Total Carbohydrate 60.0g	20%
Dietary Fiber 1.0g	5%
Sugars 0.0g
Protein 7.0g	13%

Vitamin A	11%		Vitamin C	0%
Calcium	9%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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