Recipes - Cake Recipes

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!

Active Time: 01:00 Minutes
Total Time: 09:00
Yield: 16 - servings

RECIPE INGREDIENTS

10 3/4 ounces cake frozen pound
3/4 cup heavy whipping cream
11 1/2 ounces milk chocolate chips
4 cups coffee ice cream softened
1 cup whipped topping, prepared frozen
1 3/4 cups malted milk balls coarsly crushed
1 x whipped topping, prepared frozen
1 x malted milk balls

DIRECTIONS

Slice 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.

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