Chocolate Malt Ice Cream Cake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 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

Recipe

• 1 heat oven to 350 degrees.
• 2 grease and flour 2 13x9 inch pans*.
• 3 in large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
• 4 pour half of batter into each prepared pan.
• 5 bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. do not overbake.
• 6 cool 15 min.; remove 1 cake from pan onto wire rack. cool completely.
• 7 to prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
• 8 cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
• 9 remove from heat; stir in vanilla. cool 1 hour without stirring.
• 10 note: time does not include freezing or cooling.
• 11 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.
• 12 * 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.
• 13 note: high altitude--above 3500 feet- bake at 375 degrees for 12-15 minute.