member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn Vezina      

Recipe Categories:

    TGI Friday's Malt Cake


    Source of Recipe


    CD Kitchen

    List of Ingredients




    Malt Frosting (recipe follows)
    Butter and flour for preparing pans
    1 c. plus 3 T. oil
    1/2 c. plus 2 T. milk
    1/2 c. plus 2 T. plain yogurt (not vanilla or flavored)
    2 lg. eggs
    1 T. vanilla
    3 c. sugar
    3 c. flour
    3/4 c. plus 1 T. unsweetened cocoa powder
    1 1/2 T. baking soda
    1/4 tsp. salt
    1 1/4 c. boiling water

    Malt Frosting:

    12 oz. pkg. semisweet chocolate chips
    1 pint whipping cream
    1 1/4 c. malted milk powder
    1/3 c. sugar
    4 oz. cream cheese, room temperature
    1 tsp. vanilla

    Recipe



    Make Malt Frosting before the cake so that it can chill for at least 2
    hours.
    Malt Frosting directions:
    Melt chips in a saucepan over low heat, stirring constantly (or use
    microwave). Set aside to cool.

    Beat whipping cream and malted milk powder with electric mixer on
    high until stiff but not dry, about 2 minutes; refrigerate about 30
    minutes. Whip sugar, softened cream cheese and vanilla in a separate
    bowl until creamy, about 2 minutes, scraping bowl often. Add melted
    chocolate and beat 1 more minute. Add half of malt-cream mixture
    and beat until uniform in color. Fold in remaining malt-cream mixture
    by hand until frosting is uniform in color. Refrigerate at least 2
    hours before icing cake.

    Cake directions:
    Preheat oven to 300F. Butter and flour 3 round 9 cake pans and line
    with parchment or wax paper. Set aside.

    Beat oil, milk, yogurt, eggs and vanilla with electric mixer until
    well blended, about 2 minutes. Sift together sugar, flour, cocoa
    powder, baking soda and salt in separate bowl.

    Slowly 1/3 of dry ingredients to milk mixture and beat until well
    blended. Beat in 1/3 of boiling water. Repeat twice, beating until
    well mixed. Scrape mixing bowl often.

    Pour equal amounts of batter into prepared pans. Bake until tester
    inserted in center comes out clean, 45 to 55 minutes. Do not open
    oven while cake is baking. Cool pans on racks for 15 minutes, remove
    paper and continue to cool completely.

    Frost top of one layer with Malt Frosting, repeat with second and
    third layers. Refrigerate 2 hours before cutting. Makes 16
    servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |