Chocolate Malt Ice-Cream Cake
Every year my mom and I find at least one new recipe to whip up for Thanksgiving dinner. If it doesn’t turn out exactly as we’d imagined, it helps us appreciate our long time favorites that much more. But every now and again we stumble upon a new recipe that ends up making it into the the "Thanksgiving Recipe Folder" (which means it was a smash hit and may even bump another dish off the menu the following year). A few years ago my mom found this recipe while she was standing on the checkout line at the supermarket and now, well, I’ve adopted it and adapted it so it’s not only a Turkey Day tradition, but an anticipated treat at birthday parties and family gatherings too!
1 1/2 cups 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 1/4 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened (I sub Moose Tracks or Peanut Butter Swirl)
2 cups malted milk ball candies, coarsely chopped (I use Snickers Pop’ables instead, but you can use any of your favorite candies)
1 cup whipping (heavy) cream (sub Cool Whip to save on time so you don’t miss out on post-Turkey conversation)
Additional malted milk ball candies, if desired
Heat oven to 350°F. Grease bottom and side of springform pan (9 x 3 or 10 x 2 3/4 inches) with shortening; lightly flour. In a 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. Bake 30 to 35 minutes. Cool completely, about 1 hour.
Spread 1 cup fudge (you’ll probably use more, so buy extra) topping over cake and sprinkle chopped candies on top; freeze about 1 hour or until topping is firm. In a large bowl, mix ice cream and coarsely chopped candies (if you use ice-cream with candies already mixed in (ie: Moose Tracks), skip this step); spread over cake. Freeze about 4 hours or until ice cream is firm.
In a chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (yes homemade whipped cream trumps Cool Whip hands down, but amid all that gooey chocolate and ice cream, no one’s going to notice – promise! – so do yourself a favor and step away from the mixer). 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. Serve immediately and enjoy!
Pastry Chef’s Note: The chocolate cake is so yummy and easy to make (from scratch!) that I love serving it sans ice-cream too – just top with icing or sprinkle on some powdered sugar!
Original recipe via Betty Crocker
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