Chocolate Malt Ice-Cream Cake

By barbaran

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 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.

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.

Makes
12 to 16 servings
Variation
Use an indulgent chocolate ice cream for double the chocolate pleasure. Nutrition Information:

1 Serving (1 Serving)Calories 715(Calories from Fat 290),Total Fat 32g(Saturated Fat 19g,Trans Fat ncg),Cholesterol 55mg;Sodium 390mg;Total Carbohydrate 99g(Dietary Fiber 4g,Sugars ncg),Protein 8g;Percent Daily Value*:Vitamin A 10.00%;Vitamin C 0.00%;Calcium 20.00%;Iron 12.00%;Exchanges:3 Starch;0 Fruit;3 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;6 Fat;Carbohydrate Choices:6 1/2;*Percent Daily Values are based on a 2,000 calorie diet.