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Chocolate Malt Ice-Cream Cake

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“Here's a cake that's a party just waiting to happen!”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 354.88 ml all-purpose flour
  • 236.59 ml sugar
  • 59.14 ml unsweetened baking cocoa
  • 4.92 ml baking soda
  • 2.46 ml salt
  • 236.59 ml water
  • 78.07 ml vegetable oil
  • 4.92 ml white vinegar
  • 4.92 ml vanilla
  • 236.59 ml chocolate fudge topping
  • 1419.0 ml vanilla ice cream, slightly softened
  • 473.18 ml malted milk balls, coarsely chopped
  • 236.59 ml whipping cream (heavy)
  • 59.14 ml chocolate fudge topping
  • additional malted milk balls, if desired

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.

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