CHOCOLATE MALT ICE CREAM CAKE

 I've always enjoyed a good ice cream cake.  In my hunt for a recipe, I ran across this recipe which used malted milk balls.  Whoa!  Gotta try this one. 

I apologize in advance for this being the only picture I captured.  I wish I would have taken one of the entire cake, because it was super pretty. 

The picture on the right is from the Betty Crocker website, which is where I found this recipe. 

It is a delicious recipe.  Know that it makes a lot....and it's very rich. So it will go a long way!  Also, there are several steps requiring freezing, so be sure to allot enough prep time.  

INGREDIENTS:

1 ½ cups all purpose flour

1 cup sugar

¼ cup unsweetened baking cocoa

½ tsp. salt

1 tsp. baking soda

1 cup water

1/3 cup vegetable oil

1 tsp. white vinegar

1 tsp. vanilla

1 cup chocolate fudge topping

1 ½ cups (6 cups) vanilla ice cream softened

2 cups malted milk ball candies, coarsely chopped

1 cup heavy whipping cream

¼ cup chocolate fudge topping

DIRECTIONS:

Heat oven to 350 degrees.  Grease bottom of springform pan, 9x3, or 10 x 2 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 *30-35 minutes or until toothpick comes out clean.  Cool completely, approximately one hour. 

Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm.  In large bowl, mix ice cream and chopped candies; spread over cake.  Freeze about 4 hours or until ice cream is firm. 

In chilled medium bowl, beat whipping cream with electirc 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. 

Enjoy!

Note:  *My cake only took about 22 minutes.  

Recipe c/o  www.bettycrocker.com