Chocolate Malt Ice Cream Cake (13-inch by 9-inch pan)

By MarieR

Ingredients

• Cake
• 1 box (about 18-ounce) Devil's Food Cake Mix or cake of choice
• 3/4 cup (6-ounces) milk
• 1/3 cup vegetable oil
• 3 large eggs
• Topping
• 2 cups confectioner's sugar
• 1/2 cup (1 stick; 4-ounces) butter
• 13 ounces (1 can) evaporated milk
• 1 package ( 6-ounces) chocolate chips
• 1 teaspoon vanilla
• Filling
• 1 quart ice cream-your choice slightly softened
• 3/4 cup malted milk powder optional

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 2-13-inch x 9-inch pans. Pans must be same OR use the same pan..

In large bowl combine all cake ingredients. At low speed on electric mixer, mix until moistened; about 2 minutes. Next beat 2 minutes at high speed. Pour 1/2 batter into each prepared pan.
Bake 12 to 15 minutes or until just done. Do not over bake.
Cool in pans for 15 minutes; then cool on racks until completely cool.

Topping:in medium size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips. Cook over medium to low heat until comes to a boil, stirring occasionally. Cook 8 more minutes, stirring constantly. Remove from heat; stir in vanilla. COOL 1 HOUR WITHOUT STIRRING.

Assemble: in large bowl, combine softened ice cream and malt. Spread over one layer of cake in the pan. Place remaining cool layer over this. Spread fudge topping over top. Cover.
Freeze. Thaw slightly at serving time. Cut into squares.
Yield: 16 servings.