Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Chocolate Malt Ice Cream Cake




Source of Recipe


Betty Crocker






List of 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 heavy whipping cream
  
• 1/4 cup chocolate fudge topping
  
• Additional malted milk ball candies, if desired
  






Instructions



1. Preheat oven to 350 degrees. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In a large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil. vinegar and vanilla. Stir vigerously about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
   
2. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In a large bowl mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
   
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peeks form. Remove sides 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.
   
4. Yield: 12 to 16 servings
   
5. High Altitude (3500 to 6500 Ft.) No changes