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
  • cup vegetable oil
  • 1 quart vanilla ice cream
  • 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.

Source

Servings/Yield