You may also like
Categories:Viewed: 28 - Published at: 9 years ago
Ingredients
- 1 1-pound frozen pound cake, thawed
- 2 pints coffee ice cream, softened slightly
- 1 1/3 cups prepared hot fudge topping
- 4 1.2-ounce packages chocolate-covered English toffee (such as Heath bars), chopped
- 1 cup chilled whipping cream, whipped to peaks
Method
- Cut pound cake into 1/3-inch-thick slices.
- Halve each diagonally, forming triangles.
- Line bottom of 9-inch springform pan with cake by arranging some triangles, points facing in, around bottom edge of pan.
- Fill in center with more triangles, then cut additional pieces to fill in any remaining spaces.
- Spread half of ice cream over cake.
- Freeze until firm, about 1 hour.
- Spread half of fudge topping over ice cream.
- Sprinkle with half of chopped candy.
- Repeat layering with remaining cake, ice cream, fudge topping and candy, freezing after adding ice cream.
- Cover tightly and freeze until ice cream is set, about 30 minutes.
- (Can be prepared up to 2 days ahead.)
- Remove pan sides.
- Place cake on platter.
- Spread some of whipped cream over sides of cake.
- Spoon remaining cream into pastry bag fitted with medium star tip.
- Pipe cream in rosettes around upper edge of cake.
