Chocolate Malt Ice-Cream Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Here's a cake that's a party just waiting to happen! Ingredients:
1 1/2 cups 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 vanilla ice cream, slightly softened |
2 cups malted milk balls, coarsely chopped |
1 cup whipping cream (heavy) |
1/4 cup chocolate fudge topping |
additional malted milk balls, if desired |
Directions:
1. 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.
2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3. 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.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5. 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.
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