Chocolate Malt Ice-cream Cake

Start with chocolate cake, layer on rich fudge, then top it with vanilla ice cream studded with plenty of malted milk balls for the coolest summer sensation!

1 1 1/2 cup cups sugar all-purpose flour 1/4 cup unsweetened baking cocoa 1 tsp. baking soda 1/2 tsp. salt 1/3 cup vegetable oil 1 tsp. white vinegar 1 tsp. vanilla extract 1 1/4 cups chocolate fudge topping 1 1/2 qts. (6 cups) vanilla ice cream, slightly softened 2 cups malted milk ball candies, coarsely chopped 1 cup heavy whipping cream Additional malted milk ball candies, l if desired

Heat oven to 350°F. Grease bottom and side of 9" or 10" springform pan with shortening; lightly flour. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add oil, vinegar, vanilla and 1 cup water; stir vigorously about 1 minute or until well blended. Immediately pour into pan. Bake 30-35 minutes or until toothpick inserted in center 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 candies; spread over cake. Freeze about 4 hours or until ice cream is firm.

In chilled medium bowl, beat cream on high speed until stiff peaks form. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt remaining 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies. Store covered in the freezer no longer than 1 week. Servings: 16. Cals.: 440. Protein: 4 g. Fat: 19 g. (10 g. saturated). Trans fat: 1 g. Chol.: 40 mg. Carbs.: 63 g. Sodium: 260 mg. Fiber: 1 g. Sugar: 37 g. Kitchen time: 30 minutes. Total time: 7 hours, 5 minutes.