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DECK THE HOLIDAY'S: CHOCOLATE MALT ICE CREAM CAKE!

Monday, August 6, 2012

CHOCOLATE MALT ICE CREAM CAKE!

Chocolate Malt Ice-Cream Cake



PREP TIME20 Min
  • TOTAL TIME6 Hr 55 Min



  • SERVINGS12



  •                                            

    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


    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.

    2.   Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

    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.

    4.   In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks fo

    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.


    TIP:  Use an indulgent chocolate ice cream for double the chocolate pleasure.

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