Chocolate Malt Ice-Cream Cake

• all-purpose flour↗1 1⁄2 cups
• sugar↗1 cup
• unsweetened baking cocoa↗1⁄4 cup
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• water↗1 cup
• vegetable oil↗1⁄3 cup
• white vinegar↗1 teaspoon
• vanilla↗1 teaspoon
• chocolate fudge topping↗1 cup
• vanilla ice cream, slightly softened1 1⁄2 quarts
• malted milk balls, coarsely chopped2 cups
• whipping cream (heavy)↗1 cup
• chocolate fudge topping↗1⁄4 cup
• additional malted milk balls, if desired↗

Step-by-step instructions

1. 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. 2

   Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

3. 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. 4

   In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

5. 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.