Wednesday, September 19, 2012

Candybar Icecream Cake

A couple weeks ago, I was in charge of bringing dessert to my in-laws house.  After looking through all of the mouth watering pictures on pinterest, I found the lucky winner.  It was called Chocolate Malt Ice-Cream Cake, but you can substitute any candybar for the malt balls (whoppers).  My husband wanted me to try Twix bars, and it was delicious!!! Here is how it turned out-

  • 1 1/2 c flour
  • 1 c sugar
  • 1/4 c unsweetened baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c water
  • 1/3 c vegetable oil
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • 1 c chocolate fudge topping
  • 1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
  • 2 c candy of choice, coarsely chopped
  • 1 c whipping (heavy) cream
  • 1/4 c chocolate fudge topping
  • Additional candies, if desired
    • 1 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.
    • 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.

      • Melanie 


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