Chocolate Malt Ice-Cream Cake

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Chocolate Malt Ice-Cream Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups all-purpose flour

  • 1

    cup sugar ¼ cup unsweetened baking cocoa

  • 1

    teaspoon baking soda

  • ½

    teaspoon salt

  • 1

    cup water

  • cup vegetable oil

  • 1

    teaspoon white

  • 1

    teaspoon vanilla

  • 1

    cup chocolate fudge topping

  • quarts (6 cups) vanilla ice cream, slightly softened

  • 2

    cups malted milk ball candies, coarsely chopped

  • 1

    cup whipping (heavy) cream

  • ¼

    cup chocolate fudge topping

  • Additional malted milk ball candies, if desire

Directions

1 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. 2 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. 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.


Nutrition

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