DESSERTS
Chocolate Malt Ice Cream Cake
PREP TIME : 20 min
TOTAL TIME : 6 hr 55 min
# SERVINGS : 12
Here’s a cake that’s a party just waiting to happen!
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla
- 1 cup chocolate fudge topping
- 6 cups vanilla ice cream softened
- 2 cups malted milk ball candies, coarsely chopped
- 1 cup whipping cream,heavy
- 1/4 cup chocolate fudge topping
- Additional malted milk ball candies, if desired
Directions
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9×3 or 10×2 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 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.
Expert Tips
Use an indulgent chocolate ice cream for double the chocolate pleasure.
Nutrition Information
Serving Size: 1 Serving
Calories715 ( Calories from Fat290), % Daily Value Total Fat32g32% (Saturated Fat19g,19% ), Cholesterol55mg55%; Sodium390mg390%; Total Carbohydrate99g99% (Dietary Fiber4g4% ), Protein8g8% ; % Daily Value*: Vitamin A10%; Vitamin C0%; Calcium20%; Iron12%; Exchanges:3 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 6 Fat; Carbohydrate Choices:6 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Review & Comments
Made this yesterday and tasted very good. Read reviews and did not see any comments on using a smaller size crock. Mine were either 6 or 1 1/2 quarts. I used the smaller and it just fit. Made a well with sifted dry ingredients and added wet into center circling bowl as I went to slowly incorperate the dry. Was a stiff batter to be sure, but worked. Added last three ingredients together and made very hot in microwave, than slowly added to top and 1 1/2 hours later was done. If left longer would have burned and dried. Will keep but suggest everyone who tries watch your crock carefully the first time but don’t open it until ready to test for doneness. Thanks for recipe.
Made this yesterday and tasted very good. Read reviews and did not see any comments on using a smaller size crock. Mine were either 6 or 1 1/2 quarts. I used the smaller and it just fit. Made a well with sifted dry ingredients and added wet into center circling bowl as I went to slowly incorperate the dry. Was a stiff batter to be sure, but worked. Added last three ingredients together and made very hot in microwave, than slowly added to top and 1 1/2 hours later was done. If left longer would have burned and dried. Will keep but suggest everyone who tries watch your crock carefully the first time but don’t open it until ready to test for doneness. Thanks for recipe.