Nestle Toll House Recipe: Frozen Chocolate-Covered Cappuccino Crunch Cake - Very Best Baking

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Frozen Chocolate-Covered Cappuccino Crunch Cake

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This cake is by far my favorite cake. It is worth all the time that is...

Jordan Y., Slidell/ LA on 10/09

Frozen Chocolate-Covered Cappuccino Crunch Cake

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Level: Intermediate

Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert! This dessert was created by Beth Royals of Richmond, VA.

Prep: 30 min

Cooling time: 9 hrs 30 min freezing

Yields: 16 servings

Ingredients

1 (10 3/4 oz.) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® 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)

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Directions

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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Jordan Y. , Slidell/ LA
October 2009

Worth all the time

This cake is by far my favorite cake. It is worth all the time that is required to put into it. I have made this Cake for every social event that I have gone to since I have found it. I get wonderful comments from everyone. The best..

Jaime S. , Allen Park, MI
June 2008

Frozen Chocolate-Covered Cappunccion Crunch Cake

What a fantastic recipe!!! I was looking for an ice cream cake recipe for my Dad for Father's Day and boy we sure weren't disappointed with this one!!! I confess I did alter the recipe a little, but it worked out good. Instead of a store bought frozen pound cake, I used my own recipe for the pound cake and baked one first. I also substituted vanilla ice cream for coffee flavored and crushed peanut butter cups. Next time I make this, I want to use a brownie layer instead of a pound cake and crushed oreos and vanilla ice cream for the ice cream layer. I've already had a request for the recipe and I've told all of my co-workers about it. Great recipe!!!! Thank you!.

Carol P. , niagara Falls, NY
March 2008

frozen chocolate-covered cappuccino crunch cake

I was looking for something different as a dessert for Easter Sunday. Made this cake and O my gosh! My daughter stated it well. The best tasting cake she has ever had. She thinks I should bake these and sell them to some higher end restaurants in our area. Not a bad idea but a bit of work. Very elegant cake. Will definitely make again..

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NUTRITION FACTS
Amount Per Serving 16 servings
Serving Size 1/16 of recipe
Calories 480
Calories from Fat. 260
% Daily Value
Total Fat 29g	45%
Saturated Fat 17g	87%
Cholesterol 110mg	37%
Sodium 150mg	6%
Carbohydrates 51g	17%
Dietary Fiber .5g	4%
Sugars 41g
Protein 6g
Vitamin A	8%
Vitamin C	0%
Calcium	15%
Iron	2%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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