Best Chocolate Malt Ice Cream Cake Recipes

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CHOCOLATE MALT ICE-CREAM CAKE



Chocolate Malt Ice-Cream Cake image

Make your cake even better by topping it with malted milk ball candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h55m

Yield 12

Number Of Ingredients 15

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

Steps:

  • Heat oven to 350°F. 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.
  • 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 candies; 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.

Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg

CHOCOLATE MALT ICE CREAM CAKE



Chocolate Malt Ice Cream Cake image

This is a to-die-for experience. If you like chocolate and ice cream and malt, you are going to be in dessert heaven. I got this from a Pillsbury cake box. I have been making it for many years, mostly from requests from family and friends. It's a great cake for birthdays and special occasions.

Provided by FLUFFSTER

Categories     Frozen Desserts

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.

Nutrition Facts : Calories 506.7, Fat 25.3, SaturatedFat 8.4, Cholesterol 59.2, Sodium 432.3, Carbohydrate 67.6, Fiber 1.8, Sugar 49.2, Protein 7.9

CHOCOLATE MALT ICE CREAM CAKE RECIPE - (4.6/5)



Chocolate Malt Ice Cream Cake Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 15

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
1 1/2 quarts vanilla ice cream, slightly softened, 6 cups
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

Steps:

  • Heat oven to 350ºF. Grease bottom and side of springform pan, 9 by 3 or 10 by 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 candies; 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, if desired. Use an indulgent chocolate ice cream for double the chocolate pleasure.

CHOCOLATE MALT ICE-CREAM CAKE



Chocolate Malt Ice-Cream Cake image

Make and share this Chocolate Malt Ice-Cream Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Frozen Desserts

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 15

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
1 1/2 quarts vanilla ice cream, slightly softened
2 cups malted milk balls, coarsely chopped
1 cup whipping cream (heavy)
1/4 cup chocolate fudge topping
additional malted milk balls, if desired

Steps:

  • 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.
  • 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 candies; 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.

Nutrition Facts : Calories 495.9, Fat 23.9, SaturatedFat 11.3, Cholesterol 56.5, Sodium 373.2, Carbohydrate 65.7, Fiber 2.4, Sugar 41.8, Protein 6.1

CHOCOLATE MALT ICE-CREAM CAKE



Chocolate Malt Ice-Cream Cake image

Make your cake even better by topping it with malted milk ball candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h55m

Yield 12

Number Of Ingredients 15

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

Steps:

  • Heat oven to 350°F. 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.
  • 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 candies; 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.

Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg

CHOCOLATE MALT ICE-CREAM CAKE



Chocolate Malt Ice-Cream Cake image

From Facebook

Provided by Doris Fisher @dotfish65

Categories     Ice Cream & Ices

Number Of Ingredients 15

- 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
- 1 1/2 quarts vanilla ice cream, slightly softened
- 2 cups malted milk balls, coarsely chopped
- 1 cup whipping cream ( heavy)
- 1/4 cup chocolate fudge topping
- additional malted milk balls, if desired

Steps:

  • Heat 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.
  • 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 candies; 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.

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