Malted-Milk Chocolate Cake

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* Exported from MasterCook *

 

Malted-Milk Chocolate Cake

 

Recipe By : Cooking Light, April 1999

Serving Size : 18 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

1 tablespoon all-purpose flour

2 tablespoons butter or stick margarine -- softened

2 teaspoons vanilla extract

1 (8 oz) block 1/3-less-fat cream cheese -- chilled

5 cups powdered sugar -- (about 1 1/4 pounds)

3 tablespoons hot water

3 ounces unsweetened chocolate -- melted

1/3 cup vegetable shortening

3 large eggs

1 3/4 cups all-purpose flour

1/2 cup malted-milk powder

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup fat-free milk

1/3 cup coarsely chopped malted-milk balls

 

In this recipe, the frosting is made first, then part is reserved to ice the

cake and the rest is used in the batter. To melt chocolate, place it in a

small bowl or custard cup; microwave at HIGH 1 1/2 minutes or until soft,

stirring until melted.

 

1. Preheat oven to 350ø.

 

2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not

coat sides of pan); line bottoms with wax paper. Coat wax paper with

cooking spray; dust with 1 tablespoon flour.

 

3. Combine butter, vanilla, and cream cheese in a large bowl; beat at

medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low

speed just until smooth. Add hot water; beat just until smooth. Add

chocolate; beat just until smooth. Reserve 1 3/4 cups chocolate mixture for

frosting; cover and chill 2 hours. Add shortening to remaining chocolate

mixture in bowl. Beat at medium speed of a mixer until well-blended (about

1 minute). Add eggs, 1 at a time, beating well after each addition.

 

4. Lightly spoon 1 3/4 cups flour into dry measuring cups, level with a

knife. Combine 1 3/4 cups flour, milk powder, baking powder, and salt,

stirring well with a whisk. Add the flour mixture to the egg mixture

alternately with milk, beginning and ending with the flour mixture.

 

5. Pour batter into prepared pans. Sharply tap pans once on counter to

remove air bubbles. Bake at 350ø for 25 minutes or until a wooden pick

inserted in center comes out clean. Cool in pans 10 minutes on a wire rack;

remove from pans. Remove wax paper. Cool completely on wire rack.

 

6. Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top

with remaining cake layer. Spread remaining frosting over top and sides of

cake; sprinkle top of cake with chopped malted-milk balls. Chill 1 hour.

Store cake loosely covered in refrigerator. Yield: 18 servings (serving

size: 1 slice).

 

CALORIES 325 (33% from fat); FAT 12g (sat 5.9g, mono 3.6g, poly 1.4g);

PROTEIN 5.6g; CARB 50.3g; FIBER O.5g; CHOL 50mg; IRON l.2mg; SODIUM 261mg;

CALC l00mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness