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Frozen Chocolate-Covered Cappuccino Crunch Cake recipe

Frozen Chocolate-Covered Cappuccino Crunch Cake.

This scrumptious cake combines coffee icecream, pound cake and milk chocolate morsels for a rich and creamyfrozen dessert. This dessert was created by Beth Royals of Richmond,VA.

Recipe: Frozen Chocolate-CoveredCappuccino Crunch Cake

1 (10 3/4-ounce) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 3/4 cups (11.5 ounce packge) NESTL ® TOLL HOUSE®Milk Chocolate Morsels
4 cups (1 quart) coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 3/4 cups coarsely crushed malted milk balls
Frozen whipped topping, thawed (optional)
Coarsely crushed malted milk balls, (optional)

  • Slice pound cake into 1/8 to 1/4-inchslices. Place half of the slices on bottom of 9-inch springformpan; 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 chocolatemixture over pound cake in pan, spreading evenly to within 1/4-inchof edge of pan. Cover; freeze for 1 1/2 hours or until chocolateis set.
  • Combine softened ice cream and whippedtopping in large bowl. Fold in 1 3/4 cups crushed malted milkballs. Spread over chocolate layer in pan. Cover; freeze untilice cream is firm, about 2 hours.
  • Top ice cream with remaining pound cakeslices; press down firmly. Spread remaining chocolate mixtureover pound cake. Cover; freeze at least 6 hours.
  • To Serve: To serve, remove sides of pan.Garnish with additional whipped dessert topping and sprinklewith crushed malted milk balls, if desired. To cut cake easily,run a knife under hot water and dry with a paper towel beforemaking slices.

    Makes 16 servings.

    Preparation – 30 min | Cooling Time – 9hrs 30 min freezing |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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