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!
Ingredients
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 |
* |
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.
Nutrition Facts
Serving Size 31g (1.1 oz)
the correct calories per serving would be 480, just thought I'd throw that in there in case someone thought it was only 48 (like I did :P )
almost 13 years agoKathy
Made as directed, turned out perfectly. Will definitely make again.
almost 13 years agoThanks for sharing a great recipe.