Frozen Chocolate-Covered Cappuccino Crunch Cake
Cake

Frozen Chocolate-Covered Cappuccino Crunch Cake

NESTLÉ® TOLL HOUSE®
Frozen Chocolate-Covered Cappuccino Crunch Cake
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Serving Size
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.

Indulge in the luxurious, frozen wonder of the Frozen Chocolate-Covered Cappuccino Crunch Cake. This delightful creation from NESTLÉ® TOLL HOUSE® layers rich coffee ice cream and tender pound cake, all harmonized with the creamy sweetness of their renowned Milk Chocolate Morsels. Each bite of this decadent cake brings forth the perfect blend of flavors and textures. The delightful cappuccino crunch taste resonates through every layer, making it a truly irresistible treat.

Perfect for those special occasions or just a summer day treat, this dessert is sure to impress with its elegant appearance and mouthwatering taste. Optional touches such as frozen whipped topping and coarsely crushed malted milk balls add even more depth and texture, transforming an already splendid dessert into a work of art. While this recipe is intermediate in skill level, the stunning result is well worth the effort.

Whether you're an enthusiast of frozen creations or simply looking to surprise your family and friends with something extraordinary, the Frozen Chocolate-Covered Cappuccino Crunch Cake is your go-to dessert.

Ingredients

  • ●
  • ●
  • ●
  • ●
  • ●
  • ●
  • ●
  • ●

Key Ingredients

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

NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

(34.5 oz.)

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.

Ingredients

Everybody Needs a Little Inspiration

Don't miss irresistible recipes, exciting news and sweet surprises.

Join Our Mailing List

What People Are Saying