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Chocolate Malt Pudding Cake

When I make this warm, comforting cake, I chop the malted milk balls by putting them in a bag and pounding them with a rubber mallet. Doing this completely eliminates the mess. —Sarah Skubinna, Cascade, Montana
  • Total Time
    Prep: 25 min. Cook: 2 hours + standing
  • Makes
    8 servings


  • 1/2 cup 2% milk
  • 2 tablespoons canola oil
  • 1/2 teaspoon 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, optional


  • 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. Serve warm. If desired, serve with ice cream and sprinkle with almonds.
Nutrition Facts
1 serving (calculated without ice cream): 430 calories, 17g fat (8g saturated fat), 19mg cholesterol, 167mg sodium, 67g carbohydrate (50g sugars, 2g fiber), 6g protein.

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