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RECIPE: Chocolate Malt Cake

Divamac | Sep 23, 200605:18 PM     7

I got a request to post this recipe in the "birthday cake" thread over on General Chowhounding Topics" board. It's a terrific cake that used to be on the TGI Friday's menu 10+ years ago. Might still be. Possibly my favorite cake ever. I have posted two recipes - the one I make, and the actual TGI Friday's recipe I found online. I have not made the "authentic" recipe.


1/2 cup softened butter
1 1/3 cup sugar
1 cup malted milk powder
3/4 cup packed cocoa powder
4 eggs
2 cup flour
3 tsp baking powder
1/2 tsp salt
1 3/4 cup half and half [i substitute unsweetened soymilk]

Chocolate Malted Frosting - recipe below

1. Preheat oven to 375F. In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well.

2. Sift together dry ingredients, and add to chocolate mixture alternately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely.


1/2 cup half and half [soymilk for me, actually]
1/2 cup instant malted milk powder
1 stick (4 oz) butter, softened
1/2 cup firmly packed unsweetened cocoa
2 1/2 cup powdered sugar

1. In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder.
2. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high. Frost cake

TGI Friday's Chocolate Malt Cake

1 cup plus 3 tablespoons oil
1/2 cup plus 2 tablespoons milk
1/2 cup plus 2 tablespoons plain yogurt
2 large eggs
1 tablespoon vanilla extract
3 cups sugar
3 cups flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1-1/2 tablespoons baking soda
1/4 teaspoon salt
1-1/4 cups boiling water
Malt Frosting (recipe below)

Make Malt Frosting before the cake so that it can chill for at least 2 hours.

Preheat oven to 300 degrees. 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.

Chocolate Malt Frosting:
12-ounce semi-sweet 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 extract

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, 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.

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