Ingredients:
- Pound cake 1
- Fresh cream (whipped) ¾ cup
- Icing Sugar ½ cup
- Chocolate Ice cream 6 scoops
- Caramel Chocolate Bars 6 bars
Method:
- Arrange 12 paper liners in a 12 cup muffin tin.
- Cut pound cake into ½ inch – thick slices.
- Use a 2 inch biscuit cutter to cut 12 circles from slices.
- Place circles in bottoms of cupcake liners.
- Combine cream and icing sugar in a bowl and whip with a beater.
- Scoop ice cream into a large bowl, add crushed chocolate in it
- Top each pound- cake circle with a scoop of ice cream and cover with whipped cream.
- Lastly sprinkle it with reaming crushed chocolate.
