Monday, September 2, 2013

Chocolate Malt Ice-Cream Cake

Chocolate Malt Ice-Cream Cake
Here's a cake that's a party just waiting to happen!

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 
 
Directions:
Additional malted milk ball candies, if desired
  • 1 Heat oven to 350ºF. Grease bottom and side of spring form 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.

Expert Tips:

Use an indulgent chocolate ice cream for double the chocolate pleasure.


Source:  bettycrocker

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