• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/2 cups Gold Medal® all-purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup chocolate fudge topping
  • 1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
  • 2 cups malted milk ball candies, coarsely chopped
  • 1 cup whipping (heavy) cream
  • 1/4 cup chocolate fudge topping
  • Additional malted milk ball candies, if desired


  • Heat oven to 350ºF.
  • Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt.
  • Add water, oil, vinegar and vanilla.
  • Stir vigorously about 1 minute or until well blended.
  • Immediately pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool completely, about 1 hour.
  • Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm.
  • In large bowl, mix ice cream and coarsely chopped candies; spread over cake.
  • Freeze about 4 hours or until ice cream is firm.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream.
  • Garnish with additional candies.


....from Betty Crocker....

Categories: Cake  Dessert  Frozen  Ice Cream 

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