Chocolate Malt Ice Cream Cake

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READY IN: 2hrs 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Grease and flour 2 13X9 inch pans*.
  • In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
  • Pour half of batter into each prepared pan.
  • Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
  • Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
  • To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
  • Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
  • Remove from heat; stir in vanilla. Cool 1 hour without stirring.
  • Note: Time does not include freezing or cooling.
  • To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
  • * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
  • Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.
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