Chocolate Malt Pudding Cake |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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When I make this warm, comforting cake, I âchopâ the malted milk balls by putting them in a plastic bag and pounding it with a rubber mallet. It completely eliminates the mess. Ingredients:
1/2 cup 2% milk |
2 tablespoons canola oil |
1/2 teaspoon almond extract |
1 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
2 tablespoons baking cocoa |
1-1/2 teaspoons baking powder |
1/2 cup coarsely chopped malted milk balls |
1/2 cup semisweet chocolate chips |
3/4 cup sugar |
1/4 cup malted milk powder |
1-1/4 cups boiling water |
4 ounces cream cheese, softened and cubed |
vanilla ice cream and sliced almonds |
Directions:
1. In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips.
2. Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir).
3. Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm with ice cream; sprinkle with almonds. Yield: 8 servings.
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