Recipe for cooking Chocolate Malt Treasure Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Chocolate Malt Treasure Cake

Posted by olha46 at recipegoldmine.com 8/23/02 12:20:31 pm

2 c. Softasilk cake flour
2 c. sugar
1/2 c. shortening
3/4 c. water
3/4 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract or flavoring
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled

Malt Treasure Filling
2 c. powdered sugar, sifted
1 c. Marshmallow Crème
1/4 c. butter, softened
1/4 c. shortening
1 1/2 tsp. vanilla extract or flavoring
About 2 Tbsp. water
1/2 c. malted milk balls, finely crushed

Buttercream Frosting
2 c. powdered sugar, sifted
1/4 c. butter, softened
1/4 c. shortening
2 Tbsp. water

Heat oven to 350 degrees F. Grease and flour two 8-in. round cake pans.

Beat all ingredients except filling and frosting in extra-lrg. bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 mins.. Pour into pans. Bake 35 to 40 mins. or until wooden pick inserted in center comes out clean. Cool 10 mins.; remove from pans to wire rack. Cool completely.

Make filling and frosting. Reserve 1 1/2 c. filling. Gently poke holes randomly in each cake layer using an elongated pastry (Bismarck) tip, pulling out little cores of cake. Gently fill holes in each layer with remaining filling. Use reserved filling to fill layers and spread on top of cake.

Frost side and top edge of cake with frosting. If desired, drizzle with additional melted unsweetened chocolate and garnish with coarsely crushed malted milk balls. Cover and refrigerate 2 hours before serving. Cover and refrigerate any remaining cake.

Malt Treasure Filling: Beat all ingredients except water and malted milk balls in lrg. bowl on med. speed until light and creamy. Add 1 Tbsp. water at a time until spreadable. Stir in malted milk balls.

Buttercream Frosting: Beat all ingredients on med. speed until well blended.