YUM Chocolate Ice Cream Cake

Chocolate Malt Ice-Cream Cake

Here's a cake that's a party just waiting to happen! Prep Time: 20 min Total Time: 6 hours 55 min Makes: 12 to 16 servings Sign In to Rate (25) Member Reviews (9)

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

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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.
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 form.
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.
High Altitude (3500-6500 ft) No Changes.

Variation

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

Nutrition Information:

1 Serving: Calories 715 (Calories from Fat 290); Total Fat 32g (Saturated Fat 19g, Trans Fat ncg);Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 99g (Dietary Fiber 4g, Sugars ncg); Protein8g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 12% Exchanges: 3Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Thanks BETTY CROCKER!

No-Bake! Recipe Swap

No-Bake Chocolate and Peanut Butter Oatmeal Bars

From:

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With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.

Find this recipe and more in the August issue of Living -- on newsstands now!

Ingredients

Makes 2 dozen

• Vegetable oil cooking spray
• 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
• 1 1/2 cups old-fashioned oats
• 1 1/4 cups confectioners' sugar
• 1/4 teaspoon coarse salt
• 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
• 1 cup chunky peanut butter
• 3/4 cup plus 3 tablespoons smooth peanut butter
• 10 ounces semisweet chocolate, melted
• 1 1/2 ounces milk chocolate, melted

Directions

1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.

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Andes Mint Cookies

Andes Crème de Menthe Cookies:

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

These cookies are sooooo good!!!!!

For more Recipes head over to A Chaotic Life!

Oven Fried Chicken

Oven-Fried Chicken

1/4 butter or stick margarine

1/2 cull all-purpose flour

1 tsp. paprika (sometimes I don't even do this)

1/2 tsp. salt

1/4 tsp. pepper

3 to 3 1/2 pound cut-up chicken

1. Heat oven to 425. Melt butter in rectangular pan, 13x9x2, in oven.

2. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture.

Place chicken, skin side down, in pan.

3. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer

or until juice is no longer pink when centers of thickest pieces are cut.

(I use the left over flour mixture for gravy. I mix it with milk and then take any left over "stuff"

from the bottom of the chicken pan and mix it with the milk mixture. Heat until it boils and thickens. (Makes a really great gravy!)

Sorry no picture grrr lol :)

For more great recipes head over to A Chaotic Life!

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Rocky Road Brownies

From:

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These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool!

Prep: 10 minutes
Total: 45 minutes, plus cooling

Ingredients

Makes 16

• 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1 bag (12 ounces) semisweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup miniature marshmallows
• 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Helpful Hint

To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

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