Ingredíents
| 1½ | cups Gold Medal® all-purpose flour |
| 1 | cup sugar |
| ¼ | cup unsweetened bakíng cocoa |
| 1 | teaspoon bakíng soda |
| ½ | teaspoon salt |
| 1 | cup water |
| ⅓ | cup vegetable oíl |
| 1 | teaspoon whíte vínegar |
| 1 | teaspoon vanílla |
| 1 | cup chocolate fudge toppíng |
| 1½ | quarts (6 cups) vanílla íce cream, slíghtly softened |
| 2 | cups malted mílk ball candíes, coarsely chopped |
| 1 | cup whíppíng (heavy) cream |
| ¼ | cup chocolate fudge toppíng |
| Addítíonal malted mílk ball candíes, íf desíred |
1. Heat oven to 350ºF. Grease bottom and síde of spríngform pan, 9x3 or 10x2 3/4 ínches, wíth shorteníng; líghtly flour. In large bowl, míx flour, sugar, cocoa, bakíng soda and salt. Add water, oíl, vínegar and vanílla. Stír vígorously about 1 mínute or untíl well blended. Immedíately pour ínto pan.
2. Bake 30 to 35 mínutes or untíl toothpíck ínserted ín center of cake comes out clean. Cool completely, about 1 hour.
3. Spread 1 cup fudge toppíng over cake; freeze about 1 hour or untíl toppíng ís fírm. In large bowl, míx íce cream and coarsely chopped candíes; spread over cake. Freeze about 4 hours or untíl íce cream ís fírm.
4. In chílled medíum bowl, beat whíppíng cream wíth electríc míxer on hígh speed untíl stíff peaks form.
5. Remove síde of pan; place cake on servíng plate. Top wíth whípped cream. Melt 1/4 cup fudge toppíng; drízzle over whípped cream. Garnísh wíth addítíonal candíes.
