Frozen Chocolate-Covered Cappuccino Crunch Cake Recipe

Olga

Frozen Chocolate-Covered Cappuccino Crunch Cake Recipe
Frozen Chocolate-Covered Cappuccino Crunch Cake Recipe

This cake is unbelievably awesome, delicious and easy to make and versatile; you can actually use other flavors to make it more appealing to those who are not coffee-lovers, especially kids. Other flavors you can use to substitute for the high-priced and hard to find coffee ice creams are vanilla ice cream, cookies and cream or chocolate sandwich filled cookies.
Ingredients of Frozen Chocolate-Covered Cappuccino Crunch Cake:
• 1 (10 3/4 oz.) frozen pound cake, thawed
• 3/4 cup heavy whipping cream
• 1 3/4 cups (11.5-oz. pkg.) NESTLE® 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)

Directions of Frozen Chocolate-Covered Cappuccino Crunch Cake:

• 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.
• 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, 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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Buying coffee icecream is totally not nessesary as its so easy to flavour vanilla icecream with coffee. just get vanilla icecream, and let it melt until soft but not totally liquified then mix it with coffee, and refreeze it. But only use expresso coffee, the thick strong concentrate coffee, that way you dont need to use as much to get that strong coffee flavour, thereby retaining the ice creams original consistancy. I used to make coffee icecream for my self this way all the time and it was awesome. To make expresso coffee, you either need a coffee machine (as they use in cafes) or i just use an italian style stove top "caffetera" which are easily purchased online, in specialised coffee stores, or even simple homewares stores. These simple machines can really make fantastic expresso if you use good quality coffee grind, and if you learn how to use them properly (which is not complicated, but there are a few important tricks to learn to make the coffee really perfect) and you can buy them for under $20.00 brand new.

Oh this looks so yummy!

hii!! i really want to try this recipe out but im a bit confused with the whipped topping?? what is the whipped topping? can you please let me know asap? THANK YOU!! :)

Hi, I'm from the UK and would love to make this. Are you able to convert the measurements into Grams & Milileters?

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