Chocolate Malt Treasure Cake recipe 2 cups Softasilk cake flour 2 cups granulated sugar 1/2 cup shortening 3/4 cup water 3/4 cup buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon baking powder 2 eggs 4 ounces unsweetened baking chocolate, melted and cooled
Malt Treasure Filling: 2 cups powdered sugar, sifted 1 cup Marshmallow Crème 1/4 cup butter, softened 1/4 cup shortening 1 1/2 teaspoons vanilla extract About 2 tablespoons water 1/2 cup malted milk balls, finely crushed Buttercream Frosting: 2 cups powdered sugar, sifted 1/4 cup butter, softened 1/4 cup shortening 2 tablespoons water Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Beat all ingredients except filling and frosting in extra-large bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Pour into pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Make filling and frosting. Reserve 1 1/2 cups 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
