Chocolate Malt Ice-Cream Cake

Recipe by looneytunesfan
READY IN: 1hr 20mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 1
    cup sugar
  • 14
    cup unsweetened baking cocoa
  • 1
    teaspoon baking soda
  • 12
    teaspoon salt
  • 1
    cup water
  • 13
    cup vegetable oil
  • 1
    teaspoon white vinegar
  • 1
    teaspoon vanilla
  • 1
    cup chocolate fudge topping
  • 1 12
    quarts vanilla ice cream, slightly softened
  • 2
    cups malted milk balls, coarsely chopped
  • 1
    cup whipping cream (heavy)
  • 14
    cup chocolate fudge topping
  • additional malted milk balls, if desired
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DIRECTIONS

  • Heat oven to 350ºF. Grease bottom and side of springform 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.
  • Bake 30 to 35 minutes 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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