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Frozen Chocolate-Covered Cappuccino Crunch Cake Recipe

Ingredients

How to make it

  • 1.Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside.
  • 2.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.
  • 3.Cover; freeze for 1 1/2 hours or until chocolate is set.
  • 4.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;
  • 5.Freeze until ice cream is firm, about 2 hours.
  • 6.Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours
  • 7.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.

Reviews & Comments 2

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    " It was excellent "
    karlyn255 ate it and said...
    to die for
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Wow - sounds awesome & looks even better!
    Was this review helpful? Yes Flag

The Cook

princessthunder Greer, SC

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