Frozen Chocolate-Covered Cappuccino Crunch Cake

Recipe by Watkinslady30
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) frozen pound cake, thawed
  • 1
    (11 1/2 ounce) package milk chocolate chips
  • 4
    cups coffee ice cream, 1 quart, softened
  • 1
    cup frozen whipped topping, thawed (Cool Whip)
  • 1 34
    cups malted milk balls, coarsely crushed (Whoppers)
  • frozen whipped topping, thawed (optional)
  • additional coarsely crushed malted milk balls (optional)
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DIRECTIONS

  • Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
  • Set remaining slices aside.
  • Bring cream just to a boil in a 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 with 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 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 slicing.
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