Tuesday, April 18, 2017

CHOCOLATE MALT CAKE

1/2 cup butter, softened

1 cup sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp malted milk powder
1/2 tsp salt
1/2 cup chocolate syrup

1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp malted milk powder

1 cup semisweet chocolate morsels
1/4 cup butter
1 1/2 cups chopped malted milk balls

Preheat oven to 350 degrees. Spray a 13 x 9-inch pan with nonstick cooking spray and set aside. Beat 1/2 cup butter at medium speed of electric mixer until creamy; add 1 cup sugar, beating well. Add eggs and vanilla to the mixture and continue beating well. Combine flour, 2 tablespoons malted milk powder, and salt; add to the butter mixture, beating well. Stir in the chocolate syrup. Pour batter into the prepared pan. Bake at 350 degrees for 28 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Beat 1/2 cup butter at medium speed until creamy. Add the powdered sugar and 1 teaspoon malted milk powder to the butter; beat until smooth. (Add a little milk if you need to thin to spreading consistency. Spread frosting over the cooled cake.

Combine the chocolate morsels and 1/4 cup butter in a small saucepan; cook over low heat until chocolate and butter melt, stirring almost constantly. Cool for 5 minutes; spread over frosted cake. Sprinkle with chopped malted milk balls, pressing gently into frosting and glaze. Cover and chill cake 1 hour before serving.

Note: Freezing malted milk balls makes them easier to chop.

Note: File Photo

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