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Chocolate Malt Ice-Cream Cake

Here's a cake that's a party just waiting to happen!

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( 53 Ratings)

53 Ratings

5 Stars 81%

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Member Reviews ( 26 )

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Prep Time 20 min
Total Time 6 hr 55 min
Servings 12

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

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Directions

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.

EXPERT TIPS

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 715
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 19g, 19% ),
Cholesterol: 55mg; 55%;
Sodium: 390mg; 390%;
Total Carbohydrate: 99g; 99%
(Dietary Fiber 4g 4% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 12%;

Exchanges:

3 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 26 Reviews View All

Posted 4/25/2013 4:38:21 AM REPORT ABUSE jelaine675 said:

Rating:

Amazing! It was a bit time consuming because of the waiting, but it was definitely worth every minute! I will definitely make it again with different mix-ins!

This reply was: Helpful Inspiring

Posted 1/20/2013 7:52:00 PM REPORT ABUSE nmspek said:

Rating:

Made this cake last night and came out perfect. I am not the greatest cook in the world and ever since I became a member of Betty Crocker, my cooking experience has been much easier. I also love the 'review' feature and like how the bad reviews as well as the good ones are posted for all to see and make note of. As for the cake, I used a "BC" boxed chocolate cake and then trimmed a bit. I also used Cool Whip instead of whipped cream. Followed the rest of the directions and everything was spot on. I do have one HUGE tip: to remove the cake from the spring form pan, you need to use a hairdryer for a few seconds/minute or else the cake will break. Voila, a beautiful, highly versatile cake that my guests really enjoyed-Bon appétit :)

This reply was: Helpful Inspiring