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.
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.
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
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.
Note: *My cake only took about 22 minutes.
Recipe c/o www.bettycrocker.com