Chocolate Malt Ice-Cream Cake

Ingredients:

1 1/2 cups 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.

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.

Directions:

Heat oven to 350ºF. Grease bottom and side of springform pan, 9 x 3 or 10 x 2 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.

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

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 candied; spread over cake. Freeze about 4 hours or until ice cream is firm.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

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.