Chocolate Malt Ice Cream Cake

Chocolate Malt Ice Cream Cake is

Ingredients

 * 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 Save $
 * 1 cup whipping (heavy) cream
 * 1/4 cup chocolate fudge topping
 * Additional malted milk ball candies, if desired Save $

Direction

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