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Chocolate Malt Cake

Source of Recipe

by Laurel, from Christmas with Southern Living 2003


List of Ingredients

½ cup butter or margarine, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons malted milk powder (tested with Carnation)
½ teaspoon salt
½ cup chocolate syrup (tested with Hershey’s)
½ cup butter or margarine, softened
2 cups sifted powdered sugar
1 teaspoon malted milk powder
1 cup (6 ounces) semisweet chocolate morsels
¼ cup butter or margarine
1½ cups chopped malted milk balls*


Recipe

Beat ½ cup butter at medium speed with an electric mixer until creamy; add 1 cup sugar, beating well. Add eggs and vanilla; beat well. Combine flour, 2 tablespoons malted milk powder, and salt; add to butter mixture, beating well. Stir in chocolate syrup.

Pour batter into a greased 13x9-inch pan. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. (My cake was done around 25 minutes.) Cool completely in pan on a wire rack.

Beat ½ cup butter at medium speed until creamy; add powdered sugar and 1 teaspoon malted milk powder, beating until smooth. (Add a little milk for spreadable consistency, if necessary.) Spread frosting over cooled cake.

Combine chocolate morsels and ¼ cup butter in a small saucepan; cook over low heat until chocolate and butter melt, stirring often. Cool 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.

12 servings.

*Note: To get the best results chopping malted milk balls, freeze the candy; then chop in small batches in a food chopper.

Laurel’s Note: I agree that freezing or at least refrigerating the candy helps. I didn’t find using a food chopper was that convenient because the candies stuck together pretty easily.