This is the week of desserts, Mr. Sweeter Thing’s family is here to celebrate the fourth as well as celebrate all the summer birthdays. Since Mr. Sweeter Thing got his birthday cake a couple weeks ago, I set to work on making birthday desserts for Uncle D and Grandma. Uncle D isn’t a huge fan of cake in general. He’s also a man of few words, we don’t spend a lot of time sharing our deepest inner most thoughts (which would be wierd anyway…..and scary…mostly for him I think). What I know is that he loves pie and he shares in my addiction to chocolate malt balls. So I found a cake that was only truly a cake on a technicality, it has a very thin cake as its first layer. Everything else is an indulgent combination of fudge, ice cream, chocolate malt balls, and homemade whip cream. There’s nothing difficult about this cake and since you can put the different pieces together separately and assemble later, it’s really not time consuming either. I managed to crank this and a pie out and shower and dress the short person and get her to a friend’s house, all before a 10:30 doctor’s appointment this week. How’s the pregnancy going, you ask? I’m almost 32 weeks in, I’m half the size I was with my first (which was super super large….so half as big is a big deal but still isn’t tiny. Don’t worry….I eat what I crave, there’s no major story of discipline and exercise here….go ahead and finish that snickers bar without guilt…I just polished off a cherry coke and peanut butter blondie), I still have ankles…another big victory for me, my belly button popped this week (well, what’s left of it), I crave all things sugar, I have heart burn like never before, and my belly itches so bad that I’ve been tempted to ask strangers on the street to take turns scratching it for me. Was that more than you were wanting to know? Sorry….pregnancy has ruined most of my sense of shame.
Return to the cake already? ok….ok….start with the cake layer. So easy, one bowl, no mixer. Done. Mix your dry ingredients in a medium sized bowl. Add your liquids and stir well for 1 minute.
Pour into a 9 or 10 inch spring form pan and throw that sucker straight into the oven. I would also recommend wrapping foil around the bottom of the spring form pan so the batter doesn’t leak out, I didn’t do this and by the time I realized the batter was leaking out, it was in drawers, on the floor, and all over my very large belly. Awesome.
Bake for 30-35 minutes at 350, until a toothpick inserted in the middle comes out clean. It will look like this…
Let it cool completely (like an hour?) on a cooling rack and then top with a cup of hot fudge sauce. Wrap it all up in plastic wrap and throw it in the freezer.
Next throw some malt balls into your food processor (or chop coarsely with a large knife…..time consuming though…)….pulse away.
Take a container of ice cream, I think mine was 1.75 quarts? It’s something like 6 cups of ice cream, I didn’t measure. I just dumped the whole box into my mixer and added two cups of crushed malt balls and let it mix on low. Spread it in a 9 inch round cake pan, cover with plastic wrap, and put in the freezer for several hours.
When everything is good and frozen, assemble the ice cream layer on top of the cake/fudge layer. Top with homemade whipped cream. Briefly warm some hot fudge sauce and drizzle over the top. Finally, top with more malted milk balls. Store covered in the freezer until you’re ready to serve.
Chocolate Malted Milk Ball Ice Cream Cake
Recipe from Betty Crocker
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1/4 unsweetened cocoa powder (I used black cocoa)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup canola oil
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 1 cup fudge topping
- 1 1/2 quarts vanilla ice cream (roughly 6 cups)
- 2 cups crushed chocolate malt balls, plus more for topping
- 1 cup heavy whipping cream
- 2-3 tablespoons powdered sugar
- 1/4 cup fudge topping
- Heat oven to 350ºF. Grease bottom and side of a 9 or 10 inch springform pan. 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 a medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Beat in powdered sugar.
- 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.
Note: I saved time by preparing the ice cream in a 9 inch round cake pan and both the cake and the ice cream freeze for several hours at the same time. I assembled with whipped cream and toppings just before serving.