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Coffee-Toffee Ice Cream Cake

 

11

Yield

8

servings

Prep

30

min

Cook

0

min

Ready

150

min

Trans-fat Free, Sugar-Free
 

Ingredients

1 pound pound cake
frozen, thawed
2 pints coffee ice cream
softened
*
1 ⅓ cups hot fudge topping
*
3 each health bars
crushed
*
1 cup heavy whipping cream
whipped

Directions

Cut cake into ⅓ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 54552% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 465mg 19%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 11% Vitamin C 0%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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