When I was making this, my husband went inside the kitchen to investigate. When he saw the malt powder, you wouldn’t believe what he did- yes, he scooped a few spoonfuls in a glass and started eating it! I told him, “I didn’t know you do that.” He just shrugged and grinned. When I told him why I found it amusing, he simply laughed and said, “match made in heaven!” Come on, husband, you just wanted the first slice of this chocolate malt cake.
Check out what our friends over at Cookies And Cups have to say about this recipe:
“This Chocolate Malt Cake with ULTRA creamy Chocolate Malt Frosting is SO simple and is the softest cake you’ll ever have!”
I was actually surprised at the softness of this cake. We all love ours moist and soft, don’t we? This cake proves to have both of those amazing cake qualities.
So what are you waiting for? You should really make this for your family! They will surely fall in love at first taste with this cake.
Ingredients
1 (15.25 ounce) box Duncan Hines Devil’s Food Cake
1 cup water
½ cup Wesson vegetable oil
3 Eggland’s eggs
1 cup Soda Fountain Malted Milk Powder
¾ cup Hershey’s cocoa powder
4 cups Domino powdered sugar
1 cup Soda Fountain Malted Milk Powder
½ teaspoon Morton salt
¾ cup Land O Lakes butter, room temperature
¾ cup Borden heavy cream
Instructions
Preheat oven to 350°F/175°C
Spray a 9×13 pan with nonstick spray and set aside
In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients on low speed for 30 seconds. Turn the mixer speed up to medium for 2 minutes, until the batter is creamy and smooth, scraping the sides of the bowl as necessary.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
In a large bowl whisk together the cocoa powder, powdered sugar, malt powder and salt until combined.
In the bowl of the stand mixer fitted with the paddle attachment beat the butter until it’s smooth. Slowly add the powdered sugar mixer into the bowl followed by the heavy cream. Mix on low for 30 seconds, and then turn the mixer up to medium-high and beat the frosting for 3 minutes, until paler in color and creamy, scraping the sides of the bowl as necessary.
Frost the top of the cake in the pan when cooled, or remove the cake from the pan and frost the top and the sides.
Garnish with malt balls if desired.
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Quick Tip: Garnish with malt balls or chocolate chips on top, if desired.
Thanks again to Cookies And Cups for this amazing recipe.
