Best Frozen Chocolate Covered Capuccino Crunch Cake Recipes

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FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE



Frozen Chocolate-Covered Cappuccino Crunch Cake image

Elegant, great make ahead cake! Pound cake, whipping cream, milk chocolate morsels, coffee ice cream, cool whip, and malted milk balls are put together in this yummy ice cream style cake. Would be great for a party. Found this in a Taste of Home publication, Spring 2006.

Provided by Watkinslady30

Categories     Frozen Desserts

Time 9h20m

Yield 16 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 (11 1/2 ounce) package milk chocolate chips
4 cups coffee ice cream, 1 quart, softened
1 cup frozen whipped topping, thawed (Cool Whip)
1 3/4 cups malted milk balls, coarsely crushed (Whoppers)
frozen whipped topping, thawed (optional)
additional coarsely crushed malted milk balls (optional)

Steps:

  • Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
  • Set remaining slices aside.
  • Bring cream just to a boil in a 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 with 1/4 inch of edge of pan.
  • Cover; freeze for 1 1/2 hours or until chocolate is set.
  • Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 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 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 slicing.

Nutrition Facts : Calories 216, Fat 13.3, SaturatedFat 7.2, Cholesterol 38.2, Sodium 108.2, Carbohydrate 22.6, Fiber 0.7, Sugar 11.2, Protein 2.8

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE



Chocolate-Toffee Crunch Layer Cake image

This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1/3 cup dark chocolate chips
1/3 cup roasted salted almonds
1/3 cup toffee bits
3/4 cup dark chocolate chips
1 1/4 cups butter, softened
2 3/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
  • Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
  • In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g

CAPPUCCINO CAKE



Cappuccino Cake image

Categories     Cake     Dessert     Bake

Yield serves 8 to 10

Number Of Ingredients 11

for the crust
12 chocolate graham-cracker sheets, crushed (about 2 1/3 cups)
3 tablespoons sugar
2 tablespoons espresso powder
Pinch kosher salt
5 tablespoons unsalted butter, melted and cooled
for the filling
1 quart coffee ice cream
2 cups heavy cream
2 tablespoons sugar
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grind together the graham crackers, sugar, espresso powder, and salt in a food processor to make fine crumbs. Add the melted butter with the processor running, and pulse just to combine. Press the crumbs into the bottom and up the sides of a buttered 8-inch pie plate, making sure the crumbs are evenly distributed. Bake the crust until crispy, about 10 to 12 minutes, then cool completely before filling.
  • Remove the ice cream from freezer to soften a bit while you make the whipped cream. Whip the cream and sugar in a mixer fitted with the whisk attachment, to form soft peaks. Add the sour cream, and whisk until just combined.
  • Spread the ice cream in an even layer over the crust. Dollop the whipped-cream mixture on top, and spread upward to a dome shape. Freeze overnight, or until the cream is frozen. To serve, cut with a sharp knife dipped in hot water.

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