Try this Chocolate Malt Ice-Cream Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Grease bottom and side of springform pan, 9 x 3 or 10 x 2 3/4 in., 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 min. or until well blended. Immediately pour into pan.
Bake 30 to 35 min. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 437 | ||
Calories from Fat: 122 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 193.9mg | 7 % | |
Potassium 102.5mg | 3 % | |
Total Carbohydrate 77.3g | 23 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 76.1g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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