04 February, 2012

Frozen Cappuccino Chocolate Cake | Examiner

Frozen Cappuccino Chocolate Cake ingredients
Makes one 9-inch cake
1 Sara Lee® Frozen Pound Cake
0.75 cup heavy whipping cream
1.75 cups milk and/or dark chocolate chips
1-quart coffee ice cream
1 cup frozen whipped topping
1.75 cups coarsely crushed malted milk balls chocolate covered espresso beans

Additional coarsely crushed malted milk balls chocolate covered espresso beans
Extra whipped topping

Get ready
Thaw the pound cake and whipped topping according to label directions.

Using a resealable bag and rolling pin, or a  food processor, crush the 1.75 cups malted milk balls. Store in an airtight container until needed.

At least twelve hours in advance, prepare layers 1 and 2
Slice pound cake into 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan and press down. Set remaining slices aside.

In a medium saucepan, bring heavy cream just to a boil; remove from heat. Add milk chocolate chips and set aside to melt, about five (5) minutes. Whisk until well combined and smooth.

Pour half of the chocolate mixture over pound cake in pan, spreading evenly. Cover; freeze until chocolate is set, about ninety (90) minutes.

Prepare layer 3
Soften the coffee ice cream. Then, in a large bowl, combine the softened coffee ice cream and whipped topping. Fold in the crushed espresso beanss. Spread mixture over the frozen chocolate layer in pan. Cover and freeze again until ice cream is firm, about two (2) hours.

Prepare layers 4 and 5
Top coffee ice cream layer with the remaining pound cake slices, pressing down firmly. Spread remaining chocolate mixture over pound cake.

Cover and freeze for at least six (6) hours

Thaw for slicing and serve
Remove sides of spring form pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls.

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