Post by Jay on Jun 22, 2003 13:57:09 GMT -6
TGI Friday's Malt Cake
Malt Frosting (recipe follows)
Butter and flour for preparing pans
1 c. plus 3 T. oil
1/2 c. plus 2 T. milk
1/2 c. plus 2 T. plain yogurt (not vanilla or flavored)
2 lg. eggs
1 T. vanilla
3 c. sugar
3 c. flour
3/4 c. plus 1 T. unsweetened cocoa powder
1 1/2 T. baking soda
1/4 tsp. salt
1 1/4 c. boiling water
Make Malt Frosting before the cake so that it can chill for at least 2
hours.
Preheat oven to 300F. Butter and flour 3 round 9" cake pans 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 1/3 of dry ingredients to milk mixture and beat until well
blended. Beat in 1/3 of boiling water. Repeat twice, beating until
well mixed. Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans. Bake until tester
inserted in center comes out clean, 45 to 55 minutes. Do not open
oven while cake is baking. Cool pans on racks for 15 minutes, remove
paper and continue to cool completely.
Frost top of one layer with Malt Frosting, repeat with second and
third layers. Refrigerate 2 hours before cutting. Makes 16
servings.
Malt Frosting:
12 oz. pkg. semisweet chocolate chips
1 pint whipping cream
1 1/4 c. malted milk powder
1/3 c. sugar
4 oz. cream cheese, room temperature
1 tsp. vanilla
Melt chips in a saucepan over low heat, stirring constantly (or use
microwave). Set aside to cool.
Beat whipping cream and malted milk powder with electric mixer on
high until stiff but not dry, about 2 minutes; refrigerate about 30
minutes. Whip sugar, softened cream cheese and vanilla in a separate
bowl until creamy, about 2 minutes, scraping bowl often. Add melted
chocolate 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.
Jay
Malt Frosting (recipe follows)
Butter and flour for preparing pans
1 c. plus 3 T. oil
1/2 c. plus 2 T. milk
1/2 c. plus 2 T. plain yogurt (not vanilla or flavored)
2 lg. eggs
1 T. vanilla
3 c. sugar
3 c. flour
3/4 c. plus 1 T. unsweetened cocoa powder
1 1/2 T. baking soda
1/4 tsp. salt
1 1/4 c. boiling water
Make Malt Frosting before the cake so that it can chill for at least 2
hours.
Preheat oven to 300F. Butter and flour 3 round 9" cake pans 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 1/3 of dry ingredients to milk mixture and beat until well
blended. Beat in 1/3 of boiling water. Repeat twice, beating until
well mixed. Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans. Bake until tester
inserted in center comes out clean, 45 to 55 minutes. Do not open
oven while cake is baking. Cool pans on racks for 15 minutes, remove
paper and continue to cool completely.
Frost top of one layer with Malt Frosting, repeat with second and
third layers. Refrigerate 2 hours before cutting. Makes 16
servings.
Malt Frosting:
12 oz. pkg. semisweet chocolate chips
1 pint whipping cream
1 1/4 c. malted milk powder
1/3 c. sugar
4 oz. cream cheese, room temperature
1 tsp. vanilla
Melt chips in a saucepan over low heat, stirring constantly (or use
microwave). Set aside to cool.
Beat whipping cream and malted milk powder with electric mixer on
high until stiff but not dry, about 2 minutes; refrigerate about 30
minutes. Whip sugar, softened cream cheese and vanilla in a separate
bowl until creamy, about 2 minutes, scraping bowl often. Add melted
chocolate 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.
Jay