PREP TIME
20 Min
TOTAL TIME
6 Hr 55 Min
SERVINGS
12

1 1/2
cups Gold Medal® all-purpose 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
cup chocolate fudge topping
1 1/2
quarts (6 cups) vanilla ice cream, slightly softened
2
cups malted milk ball candies, coarsely chopped
1
cup whipping (heavy) cream
1/4
cup chocolate fudge topping
Additional malted milk ball candies, if desired
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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.