Ice-Cream Cake Loaf
- Portion size: 8
This recipe makes 8 servings
|Per serving: about||-|
|total fat||30 g|
|sat. fat||12 g|
This frozen dessert is quick to make using ready-made ingredients and great to have on hand for surprise guests.
- 1 pkg (298 g) 1pkg (298 g)frozen pound cake, thawed
- 2 cups 2cupschocolate ice cream
- 4 oz 4ozsemisweet chocolate, chopped
- 1/3 cup 1/3cupwhipping cream
Remove cake from foil pan; line pan with plastic wrap and set aside.
Remove top crust from cake if loose. Slice cake horizontally into thirds. Place bottom layer in prepared pan; spread with half of the ice cream. Top with second layer; spread with remaining ice cream. Top with remaining cake layer. Wrap in plastic wrap; freeze for 4 hours or until firm. (Make-ahead: Freeze for up to 1 week.)
Place chocolate in bowl. In saucepan or microwaveable bowl, heat cream until steaming; whisk into chocolate until smooth. Cover and refrigerate for 30 minutes or until thick but still pourable.
Using plastic wrap as handles, remove cake from pan; peel off wrap. Place cake on serving plate; pour chocolate sauce over top, letting excess drip down sides.
Source : © CanadianLiving.com