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