Chocolate Malt Ice-Cream Cake

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

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat oven to 350°F. 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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

   --- Tips ---

8. 8

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