Chocolate Malt Ice-Cream Cake

By DeliciouslyDished

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Ingredients

• 1 1/2 cups 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
• 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
• Additional malted milk ball candies, if desire

Details

Adapted from facebook.com

Preparation

Step 1

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.