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Chocolate Malt Treasure Cake




Source of Recipe


Internet


List of Ingredients




2 cups Softasilk cake flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled

Malt Treasure Filling:
2 cups powdered sugar, sifted
1 cup marshmallow creme
1/4 cup butter, softened
1/4 cup shortening
1 1/2 teaspoons vanilla
About 2 tablespoons water
1/2 cup malted milk balls, finely crushed

Buttercream Frosting:
2 cups powdered sugar, sifted
1/4 cup butter, softened
1/4 cup shortening
2 tablespoons water


Recipe



Heat over to 350 degrees. Grease and flour 2 round pans, 8x1 1/2 inches.
Beat all ingredients except filling and frosting in extra-large bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Pour into pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

Make filling and frosting. Reserve 1 1/2 cups filling. Gently poke holes randomly in each cake layer using an elongated pastry (bismarck) tip, pulling out little cores of cake. Gently fill holes in each layer with remaining filling. Use reserved filling to fill layers and spread on top of cake.

Frost side and top edge of cake with frosting. If desired, drizzle with additional melted unsweetened chocolate and garnish with coarsely crushed malted milk balls. Cover and refrigerate 2 hours before serving. Cover and refrigerate any remaining cake.

Malt Treasure Filling

Beat all ingredients except water and malted milk balls in large bowl on medium speed until light and creamy. Add 1 tablespoon water at a time until spreadable. Stir in malted milk balls.

Buttercream Frosting

Beat all ingredients on medium speed until well blended.