Yield: 8 servings
|4 ounces||Stick butter; softened|
|1 cup||Malted milk powder,|
|¾ cup||Unsweetened cocoa|
|Powder; firmly packed|
|3 teaspoons||Baking powder|
|1¼ cup||Half and half|
|Frosting; (recipe below)|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:10
1. Preheat oven to 350°F. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Add malted milk powder and cocoa and beat just until mixed. Add eggs, beating until incorporated.
2. Sift together flour, baking powder, and salt. Add to chocolate mixture alternately with half-and-half. Beat on medium speed 30 sec.
Spread evenly in a well-greased and floured 9 x 13-inch baking pan.
3. Bake 35 to 40 mins, or until a cake tester inserted in center comes out clean. Let cool in pan completely. Spread Chocolate Malted Frosting on top of cake. Let stand at room temp. until serving time.
CHOCOLATE MALTED FROSTING
½ cup half-and-half
½ cup instant malted milk powder 1 stck butter, softened 1
½ cup unsweetened cocoa powder, : firmly packed
2½ cup powdered sugar
1. In a medium bowl, pour half-and-half over malted milk powder. Stir to combine and let stand 15 mins to dissolve milk powder. 2. In a medium bowl, beat together butter and cocoa with an electric mixer on low speed until well blended. Add malted milk mixture and beat to mix. Add powdered sugar and beat on high until light and fluffy.
NOTES : This cake, which has malted milk powder in both the cake and frosting, is designed expecially for malted milk fans. Garnish the
cake with malted milk candy balls, if desired.