Chocolate Malt Cake

Seriously, I’m starving tonight and I can’t make this ’til tomorrow.  Join me, won’t you?  This is my girlie Janelle’s favoritest cake in all the world.  Three of us almost got in a fistfight at her last brunch over who got the last piece.

Chocolate Malt Cake


  • 1 1/2    cups  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
  •  6 cups vanilla ice cream, slightly softened
  •  2 cups malted milk ball candies, coarsely chopped
  •  1  cup whipping (heavy) cream
  •  1/4 cup chocolate fudge topping
  • *Additional malted milk ball candies, if desired–and I DO


1.  Heat oven to 350ºF. Grease bottom and side of springform pan, 9×3 or 10×2 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 1 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.


Janelle gives culinary credit for this cake to Betty


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