Thursday, July 16, 2009

Chocolate Malt Ice Cream Cake

I thought for SURE this would be a 5 star recipe! However, the cake on the bottom was way to dry for my taste. Maybe frozen cake always tastes dry or maybe it doesn't really need to bake for 40 min! If you make this, check the cake after 25min to see if it is done. I have a feeling the recipe cook time is incorrect.

2 1/2 c cake flour
1 c sugar
1/2 c malted milk powder
1 1/2 t baking powder
1/2 t salt
1 c hot water
1/3 c vegetable oil

1 quart chocolate malt ice cream
1/3 c fudge sauce
2 c heavy cream
1/2 c malted milk balls

Preheat over to 375. Coat a 9 in springform pan with nonstick spray

Whisk together first 5 ingredients then add water and oil- just until combined. Pour batter into springform pan and bake until cake is golden and a toothpick inserted in center comes out clean (40-45 min). Let cake cool in the pan. Once completely cooled, remove pan and level the top of cake. Return cake to springform pan. Layer the cake with chocolate malt ice cream, spreading to the edges of the pan. Cover cake and freeze 1 hour. Top ice cream later with fudge sauce. Cover pan, freeze cake at least 4 hours. Thaw in refrigerator for about 30 min. To serve, whip cream in a bowl with a mixer on high speed until medium peaks form. Spread whipped cream onto fudge later sauce. Remove cake from springform pan. Sprinkle chopped milk balls over the top of the cake.

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