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    You are in: Home / Recipes / Cappuccino Ice Cream Cakes Recipe
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    Cappuccino Ice Cream Cakes

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on June 29, 2003

      Try freezing the cakes first then they wont crumble, mine usually come from the freezer anyway so I guess I didnt think about it if you just bought them!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2003

      These yummy like cakes were gobbled up by a group of children ranging in age from 3-14! The only issue I had in the preparation was with the frosting; even the ready to spread, whipped type frosting made the sponge shells crumble. I put the frosting in a metal bowl and melted/softened it over a hot water bath on the stove. Then I spread/painted the frosting on without much trouble. The nice part about this recipe is that it's easy to vary -- I made batches using different flavors of ice cream and different flavors of frosting. The favorite combination were chocolate frosting with oreo cookie ice cream and lemon frosting with vanilla ice cream (no cinnamon).

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Cappuccino Ice Cream Cakes

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.1
     
    Calories from Fat 151
    45%
    Total Fat 16.8 g
    25%
    Saturated Fat 8.8 g
    44%
    Cholesterol 22.4 mg
    7%
    Sodium 127.5 mg
    5%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 1.1 g
    4%
    Sugars 42.5 g
    170%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    sponge cake shells

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