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!