CHOCOLATE MALT ICE-CREAM CAKE
Make your cake even better by topping it with malted milk ball candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 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.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- 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.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- 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.
Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg
CHOCOLATE MALT ICE CREAM CAKE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9 by 3 or 10 by 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. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. 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. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. 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, if desired. Use an indulgent chocolate ice cream for double the chocolate pleasure.
CHOCOLATE MALT ICE-CREAM CAKE
Make and share this Chocolate Malt Ice-Cream Cake recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 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.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- 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.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- 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.
Nutrition Facts : Calories 495.9, Fat 23.9, SaturatedFat 11.3, Cholesterol 56.5, Sodium 373.2, Carbohydrate 65.7, Fiber 2.4, Sugar 41.8, Protein 6.1
CHOCOLATE MALT ICE CREAM CAKE
This is a to-die-for experience. If you like chocolate and ice cream and malt, you are going to be in dessert heaven. I got this from a Pillsbury cake box. I have been making it for many years, mostly from requests from family and friends. It's a great cake for birthdays and special occasions.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease and flour 2 13X9 inch pans*.
- In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
- Pour half of batter into each prepared pan.
- Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
- Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
- To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
- Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
- Remove from heat; stir in vanilla. Cool 1 hour without stirring.
- Note: Time does not include freezing or cooling.
- 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.
- * 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.
- Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.
Nutrition Facts : Calories 506.7, Fat 25.3, SaturatedFat 8.4, Cholesterol 59.2, Sodium 432.3, Carbohydrate 67.6, Fiber 1.8, Sugar 49.2, Protein 7.9
CRUNCHY CHOCOLATE MALT ICE CREAM SANDWICHES
Steps:
- Mix 2 tablespoons each heavy cream and chocolate malt powder; brush onto thin slices of marble pound cake. Stir 1/4 cup chocolate malt powder into 1 pint softened vanilla ice cream; sandwich between the pound cake slices (cream-side in). Freeze at least 1 hour. Cut each sandwich in half and press the cut sides in crisp chocolate cereal (such as Cocoa Krispies).
CHOCOLATE MALTED ICE CREAM
Provided by Ellen Brown
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Fourth of July Kid-Friendly Father's Day Backyard BBQ Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
- Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
- Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
CHOCOLATE MALTED ICE CREAM
As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
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- 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.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- 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.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
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