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Chocolate Malt Ice-Cream Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

....from Betty Crocker....

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