Frozen Chocolate Cappuccino Crunch Cake
Saved in 27 recipe boxes and 8 cookbooks
"Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert!
|10¾||ounces||cake||frozen pound, thawed, 1 each*|
|¾||cup||heavy whipping cream|
|11½||ounces||milk chocolate chips||11.5 ounce packge|
|4||cups||coffee ice cream||softened, 1 quart*|
|1||cup||whipped topping, prepared||frozen, thawed|
|1¾||cups||malted milk balls||coarsly crushed*|
|1||x||whipped topping, prepared||frozen, thawed, optional*|
|1||x||malted milk balls||coarsly crushed, optional*|
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, 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.
First published: 2009-11-23 last updated: 2015-01-20