Raspberry Cappuccino Zucotto
| AVERAGE USER RATING
|
No rating available
|
1 Entenmann’s All Butter Loaf Cake
1/2 Cup Dark Chocolate Syrup
1/2 Gallon Coffee Ice Cream, softened
1 Pint Fresh Raspberries
2 Cups Whipped Cream
1/4 Cup Ground Chocolate
10 Ground Coffee Beans
Line bottom of 4 quart bowl with plastic wrap, making sure wrap extends beyond lip of bowl.
Slice the Entenmann's All Butter Loaf Cake into 3/4-inch strips, and place along bottom and sides of bowl, laying in a symmetrical pattern (some pieces may have to be cut in half to fit into corners).
Brush cake liberally with chocolate syrup.
Spoon in 1/2 of softened ice cream.
Fold raspberries into whipped topping and spread over ice cream.
Spoon in remainder of ice cream, sprinkle with ground chocolate and coffee and cover with plastic wrap. Freeze for at least 2-hours.
Remove from freezer and let sit in refrigerator for 1 hour.
Place a large plate or platter on top of bowl and invert Zucotto to remove from bowl. Serve immediately.
Serves: 8-10