Milo Ice Cream Cake

Directions

First, make the cake.

Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.

Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.

Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.

Next make the crumbs.

Place all the dry ingredients in a bowl and mix to combine.

Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.

Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.

Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.

To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.

To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.

Slice the chocolate cake into two even layers and place one of them in the base of the tin.

Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.

Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.

To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!