Milk Chocolate Cake
By cuznvin
This recipe comes from “Everyday Food” producer Lisa Mantineo who originally got the recipe from her Grandma
Chansie.
Ingredients
- 1/2 cup of shortening
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- 1 cup grain sugar
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- 1/2 cup malted milk powder
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- 1/2 cup unsweetened cocoa
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- 3 small eggs (or 2 large eggs)
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- 1 cup whole milk
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- 1 3/4 cup cake flour
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- 2 1/2 teaspoons baking powder
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- 1/4 cup confectioner’s sugar
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- 1 teaspoon salt
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- Milk Chocolate Icing
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- 4 tablespoons firm butter substitute (margarine)
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- 1 1/2 tablespoons of unsalted butter
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- 1 teaspoon of vanilla extract
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- 1/2 teaspoon salt
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- 1 1/2 tablespoons of malted milk powder
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- 2/3 cup of unsweetened cocoa
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- 1/2 cup top milk (heavy cream)
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- 3 cups confectioner’s sugar
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Preparation
Step 1
For the Milk Chocolate Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with flour (or
cocoa), tapping out excess.
2. In a medium bowl, sift together cake flour, baking powder, confectioner’s sugar, and salt.
3. In a large bowl, using an electric mixer, cream together the shortening and grain sugar. Add in the malted milk
powder and unsweetened cocoa, beating well after each addition. With mixer on low, beat in the eggs and milk.
Beat in flour mixtures and mix until combined.
4. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, approximately 30 minutes.
Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
5. Place one cake, bottom side up, on a cake stand or plate. Using an offset-spatula or table knife, spread top with Milk
Chocolate Icing. Top with remaining cake; frost top, then sides.
6. For the Milk Chocolate Icing: In a large bowl, using an electric mixer, cream together the margarine, butter, and vanilla
extract. Add in the salt, malted milk powder, and cocoa beating well after each addition. With mixer on low, beat in
the heavy cream and beat in confectioner’s sugar until thoroughly combined.