Ingredients
- 2 ½ cups cake flour
- 1 cup sugar
- ½ cup malted milk powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup hot water
- ⅓ cup vegetable oil
- 1 quart vanilla ice cream
- ⅓ cup hot fudge sauce
- 2 cups heavy cream
- ½ cup malted milk balls, crushed
Directions
1. Whisk together 5 first ingredients. Add hot water and oil and whisk until mixed. Do not over mix. Pour into greased and floured springform pan. Bake in 375° oven for 35-45 minutes. Cool completely. |
2. Remove outside ring and level the cake by slicing off the domed area. Put the ring back on the pan. Spread the ice cream over the cake and freeze. |
3. When set, top with fudge sauce and refreeze. (Can use more fudge sauce if needed) |
4. Whip the cream until stiff. Add one half envelope of plain gelatin to stiffen cream if you desire. Top the cake with the cream. Add the crushed malted milk balls. |
5. Freeze. Thirty minutes before serving, remove the cake from the freezer and put in the refrigerator. Keep the leftovers in the freezer. |