Try this Toffee Ice-Cream Layer Cake recipe, or contribute your own.
Suggest a better description*These are 1.4 oz chocolate covered bars...you need three or you can use 1 bag (6 oz) chocolate-covered toffee candy bits. CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter until crumbs are evenly moistened. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with 2/3 cup toffee candy. Freeze until firm, 1 hour. Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week.) Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve with Hot Fudge Sauce (recipe follows). HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave on High 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.) Makes 1 2/3 cups.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 12 | ||
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Calories: 414 | ||
Calories from Fat: 189 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 63.7mg | 20 % | |
Sodium 238.4mg | 8 % | |
Potassium 375.2mg | 10 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 50.2g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 414
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