Chocolate Malt Ice Cream Cake

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“This is a to-die-for experience. If you like chocolate and ice cream and malt, you are going to be in dessert heaven. I got this from a Pillsbury cake box. I have been making it for many years, mostly from requests from family and friends. It's a great cake for birthdays and special occasions.”
2hrs 15mins

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Grease and flour 2 13X9 inch pans*.
  3. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
  4. Pour half of batter into each prepared pan.
  5. Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
  6. Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
  7. To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
  8. Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
  9. Remove from heat; stir in vanilla. Cool 1 hour without stirring.
  10. Note: Time does not include freezing or cooling.
  11. To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
  12. * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
  13. Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.

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