Chocolate Malt Ice-Cream Cake
Ingredients
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1 1/2 cups Gold Medal® all-purpose flour
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1 cup sugar
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1/4 cup unsweetened baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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1/3 cup vegetable oil
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1 teaspoon white vinegar
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1 teaspoon vanilla
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1 cup chocolate fudge topping
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1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
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2 cups malted milk ball candies, coarsely chopped
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1 cup whipping (heavy) cream
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1/4 cup chocolate fudge topping
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Additional malted milk ball candies, if desired
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- Directions
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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.
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2
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
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3
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.
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4
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
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5
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.
This looks so delicious!
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