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Frozen Chocolate-Covered Cappuccino Crunch Cake

Source of Recipe

CD Kitchen


List of Ingredients

Frozen Chocolate-Covered Cappuccino Crunch Cake


1 package (10 3/4 oz. size) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 package (11.5-oz. size) milk chocolate morsels
1 quart coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 3/4 cup coarsely crushed malted milk balls
Frozen whipped topping, thawed (optional)
Coarsely crushed malted milk balls (optional)


Recipe


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:

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.