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Chocolate Malt Pudding Cake

 Chocolate Malt Pudding Cake
When I make this warm, comforting cake, I “chop” the malted milk balls by putting them in a plastic bag and pounding it with a rubber mallet. It completely eliminates the mess.
8 ServingsPrep: 25 min. Cook: 2 hours + standing


  • 1/2 cup 2% milk
  • 2 tablespoons canola oil
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1 cup 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


  • 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.
  • 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).
  • 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.

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Chocolate Malt Pudding Cake (continued)

Directions (continued)

  • Serve warm with ice cream; sprinkle with almonds. Yield: 8 servings.