Chocolate Malt Pudding Cake
TOTAL TIME: Prep: 25 min. Cook: 2 hours + standing
YIELD: 8 servings.
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
Ingredients
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1/2 cup 2% milk
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2 tablespoons canola oil
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1/2 teaspoon almond extract
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1 cup all-purpose flour
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1/2 cup packed brown sugar
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2 tablespoons baking cocoa
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1-1/2 teaspoons baking powder
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1/2 cup coarsely chopped malted milk balls
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1/2 cup semisweet chocolate chips
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3/4 cup sugar
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1/4 cup malted milk powder
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1-1/4 cups boiling water
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4 ounces cream cheese, softened and cubed
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Optional: Vanilla ice cream and sliced almonds
Directions
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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.
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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).
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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. 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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