Frozen Chocolate Cappuccino Crunch Cake

Directions

1. 1
   Created by Beth Royals of Richmond, VA.
2. 2
   Slice cake into 18 to 1/4 inch slices.
3. 3
   Place half of the slices on bottom of 9-inch springform pan; press down firmly.
4. 4
   Set remaining slices aside.
5. 5
   Bring cream just to a boil in medium saucepan.
6. 6
   Remove from heat.
7. 7
   Add milk chocolate morsels; let stand 5 minutes.
8. 8
   Whisk until well combined and smooth.
9. 9
   Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4 inch of edge of pan.
10. 10
    Cover; freeze for 1 1/2 hours or until chocolate is set.
11. 11
    Combine softened ice cream and whipped topping in large bowl.
12. 12
    Fold in 1 3/4 cups crushed malted milk balls.
13. 13
    Spread over chocolate layer in pan.
14. 14
    Cover; freeze until ice cream is firm, about 2 hours.
15. 15
    Top ice cream with remaining pound cake slices; press down firmly.
16. 16
    Spread remaining chocolate mixture over pound cake.
17. 17
    Cover; freeze at least 6 hours.
18. 18
    To Serve:
19. 19
    To serve, remove sides of pan.
20. 20
    Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.
21. 21
    To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.