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Chocolate Malt Ice Cream Cake

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1 pkg. dark chocolate cake mix 3/4 c. milk 1/3 c. oil 3 eggs


2 c. powdered sugar 1/2 c. butter 13 oz. can evaporated milk 6 oz. pkg. semi-sweet chocolate chips 1 tsp. vanilla


3/4 c. malted milk powder 1 qt. (4 c.) chocolate ice cream, slightly softened

To prepare cake: Grease and flour 2 (13 x 9 inch) pans. In large bowl combine all cake ingredients until moistened; beat 2 minutes at highest speed. Pour 1/2 batter into each pan. Bake at 350 degrees for 14 to 17 minutes. Do not overbake. Cool and remove 1 can from pan.

To prepare topping: In medium size heavy saucepan, combine ingredients for topping except vanilla. Cook over medium low heat until mixture comes to a boil; stirring occasionally. Cook 8 minutes stirring constantly. Remove from heat, stir in vanilla. Cool 1 hour without stirring.

To assemble cake: In large bowl combine malt powder and ice cream. Spread over cooled cake in cake pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze.

To serve: Thaw slightly; cut into squares and top with whip cream and a cherry.

Contributed by: Edit

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