Aired July 14, 2013
1/4 cup Frangelico (coffee liqueur)
2 pints coffee ice cream
Sweetened whipped cream
Cocoa powder, for dusting
Slice the chocolate pound cake lengthwise into 4 long slices of even thickness. With a pastry brush, brush each layer of chocolate pound cake with coffee liqueur.
Line a loaf pan with plastic wrap leaving plenty hanging over the edges. Place one layer of cake in the bottom of the loaf pan. Top that with 1/2 pint of coffee ice cream. Using the back of a spoon, evenly spread the ice cream into one layer. Continue to layer the cake with the ice cream. Cover the top with the hanging plastic wrap and press the ice cream down.
Place the loaf pan into the freezer to harden for about an hour. When ready to serve, remove the layer cake from the loaf pan, slice and serve.
Garnish with a dollop of whipped cream, a few chocolate shavings and a dusting of cocoa powder.