Chocolate Malt Ice Cream Cake

Chocolate Malt Ice Cream Cake

Note: Haven't made this yet. Still need to finish writing instructions from the magazine.

1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp salt
1/3 c. vegetable oil
1 tsp white vinegar
1 tsp vanilla
1 c. water
1 c. chocolate fudge topping
1 1/2 quarts (6 cups) vanilla icecream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 c. whipping cream
1/4 c. chocolate fudge topping
additional malted milk ball candies, if desired

Heat oven to 350F. Grease bottom and side of 9 or 10 inch spring form pan with shortening.

p. 46 of indulgent desserts spring 2007

Oreo Icecream Sandwich Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.