Frozen Chocolate Cappuccino Crunch Cake

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   Created by Beth Royals of Richmond, VA.

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   Slice cake into 18 to 1/4 inch slices.

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   Place half of the slices on bottom of 9-inch springform pan; press down firmly.

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   Set remaining slices aside.

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   Bring cream just to a boil in medium saucepan.

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   Remove from heat.

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   Add milk chocolate morsels; let stand 5 minutes.

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   Whisk until well combined and smooth.

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   Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4 inch of edge of pan.

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    Cover; freeze for 1 1/2 hours or until chocolate is set.

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    Combine softened ice cream and whipped topping in large bowl.

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    Fold in 1 3/4 cups crushed malted milk balls.

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    Spread over chocolate layer in pan.

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    Cover; freeze until ice cream is firm, about 2 hours.

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    Top ice cream with remaining pound cake slices; press down firmly.

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    Spread remaining chocolate mixture over pound cake.

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    Cover; freeze at least 6 hours.

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    To Serve:

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    To serve, remove sides of pan.

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    Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.

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    To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.