Chocolate Malt Ice-Cream Cake
Prep Time :
20 Minutes
Total Time : 6 Hours
55 Minutes
Servings : 12
Here’s a chocolate malt ice cream cake that’s a party just waiting to happen!
Ingredients
- 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 340 grams chocolate fudge topping
- 1 ½ liters vanilla ice cream, slightly softened
- 200 grams malted milk ball candies, coarsely chopped
- 250 ml whipping (heavy) cream
- 85 grams chocolate fudge topping
- Additional malted milk ball candies
Preparation
- Heat oven to 180°C. Grease bottom and side of springform pan, 22x7cm or 25x7cm, with shortening; lightly flour. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 340 grams 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.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt fudge topping; drizzle over whipped cream. Garnish with additional candies.
