chocolate malt ice-cream cake
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Ingredients For chocolate malt ice-cream cake
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1 1/2 cups all-purpose flour
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1 cup sugar
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1/4 cup unsweetened baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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1/3 cup vegetable oil
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1 teaspoon white vinegar
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1 teaspoon vanilla
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1 cup chocolate fudge topping
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1 1/2 quarts vanilla ice cream, slightly softened
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2 cups malted milk balls, coarsely chopped
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1 cup whipping cream ( heavy)
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1/4 cup chocolate fudge topping
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additional malted milk balls, if desired
How To Make chocolate malt ice-cream cake
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1Heat oven to 350ºF. Grease bottom and side of springform pan, 9x13 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.
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2Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
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3Spread 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.
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4In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
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5Remove 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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