Ingredients

How to make it

  • 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.

Reviews & Comments 5

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    " It was excellent "
    jett2whit ate it and said...
    Oh boy! Sounds wonderful!!
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    " It was excellent "
    annieamie ate it and said...
    I'd not only enjoy this but I'd probably eat the whole thing in one sitting. Another perfect recipe, Henrie! Thank you from the bottom of my heart and the bottom of my stomach!
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    " It was excellent "
    shirleyoma ate it and said...
    Oh yum! my mouth is watering! Sounds sooooooo good!
    got my 5
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    " It was excellent "
    nlo209 ate it and said...
    I missed it the first time,(the Chocolate Covered Cappucinno Crunch Cake) but now I added it to my recipe file..Thanks so much and have a great day...Nancy
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    " It was excellent "
    minitindel ate it and said...
    youre its great thanks henrie nice post
    Was this review helpful? Yes Flag

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