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Chocolate Malt Ice-Cream Cake
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Prep Time:
20 minutes
Total Time:
6 hours 55 minutes
Elevate your cake with a decadent malted milk ball candy topping.
Ingredients:
  • 1 1/2 cups Gold Medal™ 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 vinegar
  • 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 desired
Instructions:
  • Preheat your oven to 350°F. Grease the bottom and sides of a 9x3 or 10x2 3/4-inch springform pan with shortening and lightly flour it. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla, then stir vigorously for about 1 minute until well mixed. Pour the batter into the prepared pan right away.
  • Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely for about 1 hour.
  • Spread a luscious 1 cup of fudge topping over the cake and freeze for about an hour until the topping is beautifully firm. In a large bowl, combine the ice cream with coarsely chopped candies, then spread this decadent mixture over the cake. Freeze for about 4 hours, or until the ice cream is wonderfully firm.
  • Whip the whipping cream in a chilled medium bowl with an electric mixer on high speed until stiff peaks form.
  • Transfer cake onto a serving plate, then generously top with whipped cream. Warm up 1/4 cup of fudge topping and drizzle over the whipped cream. Finish off by garnishing with extra candies.

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