Chocolate Malt Ice-Cream Cake

Category: Desserts

Cuisine: not set

Ready in 1 hour
by Frazzledmama

Ingredients

1 1/2 Cups All purpose flour

1 Cup Sugar

1/4 Cup Unsweeted 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


Directions

Heat 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.

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