CANDY BAR CAKE

By gaster16

Ingredients

• 1 (10-1/4 oz.) frozen pound cake
• 3 cups (1-1/2 pints) ice cream
• 1/3 cup caramel ice-cream topping
• 1/3 cup whipping cream
• 1 teaspoon light corn syrup
• 2/3 cup (4 oz.) semisweet chocolate pieces
• 1 tablespoon shortening
• 1 oz. white baking bar
• 1 oz milk chocolate
• 2 teaspoons shortening

Preparation

Step 1

Let cake stand 10 minutes. Slice in half horizontally, slice each half horizontally. Line an 8"x4"x2" loaf pan with clear plastic wrap, extending over sides, place one slice in pan. Stir ice cream just to soften, not melt. Quickly spread a third of the ice cream atop cake in pan. Drizzle with a third of the topping, top with another slice. Repeat twice, ending with cake. Cover with foil, freeze until firm (5 hours or overnight).

Meanwhile, for glaze, in a small heavy saucepan stir together cream and corn syrup. Cook and stir for 2 minutes. Remove from heat. Add chocolate pieces and 1 tablespoon shortening until melted. Cool.

Remove frozen cake from pan, remove wrap. Trim edges. Place cake on a freezer-proof serving plate. Coat with glaze, lifting and tilting to cover top and sides. Return to freezer, freeze about 1 hour or until firm. In separate small pan, melt milk and white chocolate with 1 teaspoon softening each. Drizzle atop glaze. Serve immediately or store, covered, in the freezer for up to 6 months.