Chocolate Malt Cake
Source of Recipe
by Laurel, from Christmas with Southern Living 2003
List of Ingredients
� 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)
� teaspoon salt
� cup chocolate syrup (tested with Hershey�s)
� cup butter or margarine, softened
2 cups sifted powdered sugar
1 teaspoon malted milk powder
1 cup (6 ounces) semisweet chocolate morsels
� cup butter or margarine
1� cups chopped malted milk balls* Recipe
Beat � 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 � 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 � 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.
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