Cake

Frozen Chocolate-Covered Cappuccino Crunch Cake

Name: Frozen Chocolate-Covered Cappuccino Crunch Cake
Prep time: 30 s
Total time: 600 s
Yield: 16
Ingredients: 1 (10 3/4 ounces) frozen pound cakethawed; 3/4 cup heavy whipping cream; 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels; 4 cups (1 quart) coffee ice creamsoftened; 1 cup frozen whipped toppingthawed; 1 3/4 cups coarsely crushed malted milk balls; Frozen whipped toppingthawed (optional); Coarsely crushed malted milk balls (optional)

NESTLÉ® TOLL HOUSE®

Level

Intermediate

Prep

30 min

Servings

16 servings

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.

Key Ingredients

A bag of milk chocolate morsels with a purple label and a melty oatmeal chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

34.5 oz.

Ingredients

●
1 (10 3/4 ounces) frozen pound cake, thawed
●
3/4 cup heavy whipping cream
●

1 3/4 cups (11.5-ounce package) 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)

Make It

Step 1

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.

Step 2

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.

Step 3

Combine softened ice cream and 1 cup 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.

Step 4

Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

Step 5

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 making slices.