FROZEN CHOCOLATE-COVERED 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! This dessert was created by Beth Royals of Richmond, VA.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- SLICE pound cake into 1/8- to 1/4-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 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: 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
