Frozen Chocolate Covered Capuccino Crunch Cake Food

FROZEN CREAMSICLE CRUNCH CAKE

Steps:

• Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
• In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
• Cover and freeze for 3 hours or more and enjoy!

COFFEE ANGEL FOOD CAKE

Steps:

• Make the Cake: Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• In a small bowl, stir together the hot water and instant coffee to make coffee extract.
• Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
• Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
• Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
• Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE

Steps:

• Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
• Set remaining slices aside.
• Bring cream just to a boil in a 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 with 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 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 slicing.

CAPPUCCINO CHOCOLATE CAKE

Steps:

• Mix all wet ingredients together and beat for 4 minutes with electric mixer.
• Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
• Bake at 325~F for 1 hour 10 minutes.
• Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.

FROZEN CHOCOLATE-COVERED CAPUCCINO CRUNCH CAKE

Steps:

• 1. Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside. 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 chocolatemixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. 3. Cover; freeze for 1 1/2 hours or until chocolate is set. 4. 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; 5. Freeze until ice cream is firm, about 2 hours. 6. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours 7. 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.