Frozen Chocolate Cappuccino Crunch Cake
"Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert!
Yield
16 servingsPrep
1 hrsCook
0 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ¾ | ounces |
cake
frozen pound, thawed, 1 each |
* |
| ¾ | cup |
heavy whipping cream
|
|
| 11 ½ | ounces |
milk chocolate chips
11.5 ounce packge |
|
| 4 | cups |
coffee ice cream
softened, 1 quart |
*
|
| 1 | cup |
whipped topping, prepared
frozen, thawed |
|
| 1 ¾ | cups |
malted milk balls
coarsly crushed |
*
|
|
whipped topping, prepared
frozen, thawed, optional |
*
|
||
|
malted milk balls
coarsly crushed, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 310.7 | ml/g |
cake
frozen pound, thawed, 1 each |
* |
| 177 | ml |
heavy whipping cream
|
|
| 332.4 | ml/g |
milk chocolate chips
11.5 ounce packge |
|
| 946 | ml |
coffee ice cream
softened, 1 quart |
*
|
| 237 | ml |
whipped topping, prepared
frozen, thawed |
|
| 414 | ml |
malted milk balls
coarsly crushed |
*
|
| 1 | x |
whipped topping, prepared
frozen, thawed, optional |
*
|
| 1 | x |
malted milk balls
coarsly crushed, optional |
*
|
Directions
Created by Beth Royals of Richmond, VA.
Slice cake into ⅛ to ¼ inch slices.
Place half of the slices on bottom of 9-inch springform pan; press down firmly.
Set remaining slices aside.
Bring cream just to a boil in medium saucepan.
Remove from heat. Add milk chocolate morsels; let stand 5 minutes.
Whisk until well combined and smooth.
Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within ¼ inch of edge of pan.
Cover; freeze for 1½ hours or until chocolate is set.
Combine softened ice cream and whipped topping in large bowl.
Fold in 1 ¾ cups crushed malted milk balls.
Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
Top ice cream with remaining pound cake slices; press down firmly.
Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
To Serve:
To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.
To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
