TGI Friday's Malt Cake
1 cup + 3 tbl. oil
1/2 cup + 2 tbl. milk
1/2 cup + 2 tbl. yogurt
2 large eggs
1 tablespoon vanilla
3 cups flour
3 cups sugar
3/4 cup + 1 tbl. unsweetened cocoa powder
1 1/2 tablespoons baking soda
1/4 teaspoon salt
1 1/4 cups boiling water
FROSTING: (Double for cake)
12 ounces semisweet chocolate chips
1 pint whipping cream
1 1/4 cups malted milk powder
1/3 cup sugar
4 ounces softened cream cheese
1 teaspoon vanilla
Make Malt Frosting before the cake so that it can chill for at least
2 hours. Preheat oven to 300�F. Prepare 3 round 9-inch cake pans
with butter and flour and line with parchment or wax paper. Set
aside. Beat oil, milk, yogurt, eggs and vanilla with electric mixer
until well blended, about 2 minutes. Sift together sugar, flour,
cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3
of dry ingredients to milk mixture and beat until well blended. Beat
in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat
until well mixed; then beat in another 1/3 of water.
Add remaining dry ingredients, beating well, then add remaining
water and beat until well mixed. Scrape mixing bowl often. Pour
equal amounts of batter into prepared pans. Bake until toothpick
inserted in center comes out clean, 45 to 55 minutes. Do not open
oven while cake is baking. Cool pans on rack for 15 minutes, the
remove from pan, take off paper, and continue to cool completely.
Frost top of one layer with Malt Frosting, then place second layer
on top and frost; top with third layer and frost tops and sides.
Refrigerate 2 hours before cutting. Makes 16 servings.
Malt Frosting: Melt chocolate chips in a saucepan over low heat,
stirring constantly. Set aside to cool. Beat whipping cream and
malted milk powder in electric mixer on high until stiff but not
dry, about 2 minutes; refrigerate about 30 minutes. Whip sugar,
softened cream cheese and vanilla extract in a separate bowl until
creamy, about 2 minutes, scraping bowl often. Add melted chocolate
chips and beat 1 more minute. Add half of malt-cream mixture and
beat until uniform in color. Fold in remaining malt-cream mixture by
hand until frosting is uniform in color. Refrigerate at least 2
hours before icing cake. Note: Double frosting for one cake. |