Ingredients for Frozen Chocolate Covered Cappuccino Crunch Cake
- Frozen Pound Cake
- Heavy Whipping Cream
- Milk Chocolate Chips
- 2 cups coffee ice cream
- Frozen Whipped Topping
- 1 ¾ cups crushed malted milk balls
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How to Make Frozen Chocolate Covered Cappuccino Crunch Cake
- Slice a 10-ounce pound cake into 1/8 to 1/4 inch slices.
- Place half of the pound cake slices (approximately half the cake) on the bottom of a 9-inch springform pan. Press down firmly.
- Set remaining pound cake slices aside.
- In a medium saucepan, heat 1 cup heavy cream over medium heat until just boiling.
- Remove from heat and immediately add 12 ounces milk chocolate morsels. Let stand for 5 minutes.
- Whisk until completely smooth and combined.
- Pour half of the chocolate mixture over the pound cake in the pan, spreading evenly to within 1/4 inch of the edge of the pan.
- Cover the pan and freeze for 1 1/2 hours, or until the chocolate is set.
- In a large bowl, combine 2 cups softened coffee ice cream and 8 ounces Cool Whip.
- Gently fold in 1 ¾ cups crushed malted milk balls.
- Spread the ice cream mixture evenly over the chocolate layer in the pan.
- Cover and freeze until the ice cream is firm, about 2 hours.
- Top the ice cream layer with the remaining pound cake slices. Press down firmly.
- Spread the remaining chocolate mixture over the top layer of pound cake.
- Cover and freeze for at least 6 hours, or preferably overnight.
- To serve, carefully remove the sides of the springform pan.
- Garnish with additional whipped topping and sprinkle with crushed malted milk balls, if desired.
- To cut the cake easily, run a knife under hot water and wipe dry with a paper towel before each slice.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
36g
Carbs
7g
