Prep Time 20 min
Cook Time 15 min
Servings 4
Difficulty Easy

Ingredients

  • CHOCOLATE ESPRESSO SAUCE
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 cup cocoa powder
  • 2 tbsps. Medaglia d'Oro® Instant Espresso Coffee
  • 1/3 cup heavy cream
  • SUNDAE
  • Crisco® Original No-Stick Cooking Spray
  • 4 (1/2-inch thick) slices loaf-style pound cake
  • 1 pt. coffee flavored ice cream
  • 1/4 cup sweetened coconut flakes

Directions

  • Step 1

    Chocolate Espresso Sauce: HEAT water, sugar, cocoa and espresso powder over medium heat in small saucepan. Bring to boil. Add cream; return to boil. Cook 5 minutes or until thickened, stirring often. Remove from heat.

  • Step 2

    Sundae: COAT small skillet with no-stick cooking spray. Heat skillet over medium heat. Add 1 slice pound cake. Cook 1 to 2 minutes on each side until lightly brown. Repeat with remaining cake slices.

  • Step 3

    PLACE 1 slice grilled pound cake on dessert plate. Top with 2 small scoops coffee ice cream. Drizzle with 3 tablespoons chocolate espresso sauce. Sprinkle 1 tablespoon toasted coconut on top. Repeat to make 4 sundaes.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet