Chocolate Malt Cake
| Cake | | 2 cups |
Carnation Chocolate Malt Mix | | 1 2/3 cups |
all-purpose flour | | 3/4 cup |
cocoa powder | | 1 tsp |
kosher salt | | 3/4 tsp |
baking soda | | 3 |
eggs | | 1 1/3 cups |
sugar | | 2/3 cup |
vegetable oil | | 2 tsps |
vanilla extract |
| | 1 1/3 cups |
milk - whole, whole | | Frosting | | 6 ozs |
butter - unsalted, at room temperature | | 2 cups |
powdered sugar | | 3/4 cup |
Carnation Chocolate Malt Mix | | 1/2 cup |
milk - whole, whole, at room temperature | | 2 tsps |
vanilla extract | | 1/4 tsp |
kosher salt | | 1 cup |
malted milk balls, coarsely chopped |
|
|
- Preheat the oven to 325; grease and flour 2 8” cake pans.
Cake
- Whisk malted milk powder, flour, cocoa , salt, and baking soda in a large bowl, and set aside.
- Beat eggs, sugar, oil, and until fluffy.
- Add 1/3 of the dry mixture, until just incorporated.
- Add 1/2 of the milk until just incorporated.
- Repeat, and finish with the last of the dry mixture.
- Divide batter evenly between the pans.
- Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 minutes.
- Cool on a wire rack for 15 minutes, then loosen and turn out cakes to cool completely.
Frosting
- Beat butter and sugar until fluffy.
- Beat in remaining ingredients (except milk balls)
- Crumb coat layers with frosting, then refrigerate 15 minutes.
- Remove cake from fridge and frost as usual, then press the chopped malted milk balls into the side.
- Return to refrigerator, and remove 10-15 minutes before serving.
|
Prep Time: 0:20
Cook Time: 1:00
Skill Level: Difficult
Cuisine: American
Serves: 12
Calories: 632.7
Fat: 28.8g
Unsaturated Fat: 15.28g
Protein: 7.1g
Carb.: 63.8g
Sugar: 63.9g
Sodium: 485.6mg
Sodium: 485.6mg
Fiber: 1.5g
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