Chocolate Malted Milk Cake

  • 2 ounces unsweetened chocolate
  • 1/2 cup butter or margarine
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon cider vinegar or lemon juice
  • 1 cup milk
  • 1 teaspoon baking soda
  • 1 tablespoon malt vinegar
  • Cocoa powder
  • Chocolate Frosting
  • 1/2 cup chopped walnuts

    • Melt chocolate in double boiler and cool.

    Cream together butter and sugar until light and fluffy. Add eggs, 1 at time, beating well after each addition. Blend in vanilla.

    Stir together cake flour and salt. Combine cider vinegar and milk. Blend flour into creamed butter-sugar mixture alternately with soured milk, mixing well. Add melted chocolate, blending thoroughly.

    Dissolve baking soda in malt vinegar in bowl large enough to accommodate foaming of mixture. Add to batter, mixing well. Divide batter equally between 2 (8-inch) square cake pans, greased and dusted with cocoa powder.

    Bake at 350 degrees 30 minutes or until wood pick inserted in center comes out clean. Cool in pans 10 minutes, then remove and cool completely on wire racks.

    Place 1 layer, top-side down, on serving platter. Spoon about 1/3 cup Chocolate Frosting onto layer and spread evenly to edge. Sprinkle with chopped walnuts. Place other layer, top-side up, on frosted layer. Frost sides of cake, then top, covering completely. Makes 12 servings.

    Chocolate Frosting
  • 4 ounces unsweetened chocolate
  • 1/2 cup butter or margarine
  • 4 cups powdered sugar
  • 4 to 6 tablespoons milk
  • 1 teaspoon vanilla

    • Melt chocolate in double boiler and cool.

    Combine butter and powdered sugar in food processor container fitted with plastic blade. While processing, add milk, vanilla and melted chocolate through feed tube. Blend until smooth and creamy.

    Makes about 2 1/3 cups.