Chocolate Malt Ice Cream Cake

• Cake
• 1 (18 ounce) package pillsbury plus dark chocolate cake mix
• 3/4 cup milk
• 1/3 cup oil
• 3 eggs
• Topping
• 13 ounces evaporated milk
• 1 (6 ounce) package semi-sweet chocolate chips
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 1/2 cup margarine or 1/2 cup butter
• Filling
• 3/4 cup instant malted milk powder
• 1 quart chocolate ice cream, slightly softened

1. Heat oven to 350 degrees.
2. Grease and flour 2 13X9 inch pans*.
3. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
4. Pour half of batter into each prepared pan.
5. Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
6. Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
7. To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
8. Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
9. Remove from heat; stir in vanilla. Cool 1 hour without stirring.
10. Note: Time does not include freezing or cooling.
11. To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
12. * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
13. Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.

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Taken from www.food.com/recipe/chocolate-malt-ice-cream-cake-156564 (may not work)