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Medaglia d'Oro Chocolate Espresso Sundae

Ready In: 40 minutes Servings: 4 servings
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  2. 1/2 cup water
  3. 1/3 cup sugar
  4. 1/4 cup cocoa powder
  5. 2 tablespoons Medaglia d'Oro® Instant Espresso Coffee
  6. 1/3 cup heavy cream
  8. Crisco® Original No-Stick Cooking Spray
  9. 4 (1/2-inch thick) slices loaf-style pound cake
  10. 1 pint coffee flavored ice cream
  11. 1/4 cup sweetened coconut flakes, toasted


  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.
  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.
  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.

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