CHOCOLATE MALT ICE CREAM CAKE

Chocolate Malt Ice Cream Cake image

Provided by FLUFFSTER

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 ounce) package pillsbury plus dark chocolate cake mix
3/4 cup milk
1/3 cup oil
3 eggs
13 ounces evaporated milk
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup margarine or 1/2 cup butter
3/4 cup instant malted milk powder
1 quart chocolate ice cream, slightly softened

Steps:

Heat oven to 350 degrees.
Grease and flour 2 13X9 inch pans*.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
Pour half of batter into each prepared pan.
Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
Remove from heat; stir in vanilla. Cool 1 hour without stirring.
Note: Time does not include freezing or cooling.
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.
* 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.
Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.