Ingredients
- Cake:
- 1 1/2 sticks Margarine
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 3 Eggs
- 1 tsp Vanilla Sugar
- 2 1/2 cups Flour
- 1 tsp Baking Powder
- Cappuccino Filling:
- 1/2 stick Margarine
- 3/4 cup Sugar
- 6 oz Whip
- 1 1/3 cups Cappuccino Chips
- Nougat Swirl Ice Cream:
- 16 oz Whip
- 1 cup Confectioners Sugar
- 2 tsp Vanilla Sugar
- 1 (4oz) pkg Instant Vanilla Pudding
- 16 oz Soy Milk
- 16 oz Baker's Choice Nougat Creme
Preparation
Step 1
Preheat oven to 350. Spray 20 muffin tins well with cooking spray.
Cake:
Cream margarine and sugars. Add remaining ingredients and mix until fully incorporated. Fill prepared muffin tins 2/3 full.
Bake @ 350 for 20 minutes. Remove from oven and press a plastic schnapps cup into the center of each cake. Allow to cool.
Filling:
Place all ingredients in saucepan. Cook over medium flame, mixing constantly until all ingredients are melted and well combined. Loosen and remove cakes from pan. Then return to pan for stability. Pour filling into wells of cakes. Allow to cool. Then freeze.
Ice Cream:
Beat dessert topping until stiff peaks form. Add sugars. Slowly add instant pudding and mix to combine. Add Soy milk and mix gently to incorporate. Place nougat creme into a piping bag fitted with a small round tip. Pipe into ice cream with a swirling motion, then gently marbleize using a spatula. Freeze overnight.
Heat cakes on blech. Place scoop of ice cream on top of each cake and serve.