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    TGI Malt Cake

    Source of Recipe

    Send in the Clones Yahoo group

    Recipe Introduction

    This is a very tasty recipe for a clone recipe.

    List of Ingredients

    TGI Friday's Malt Cake

    Malt Frosting (recipe follows)

    1 c. plus 3 T. oil
    1/2 c. plus 2 T. milk
    1/2 c. plus 2 T. plain yogurt (not vanilla or flavored)
    2 lg. eggs
    1 T. vanilla
    3 c. sugar
    3 c. flour
    3/4 c. plus 1 T. unsweetened cocoa powder
    1 1/2 T. baking soda
    1/4 tsp. salt
    1 1/4 c. boiling water

    Malt Frosting:

    12 oz. pkg. semisweet chocolate chips
    1 pint whipping cream
    1 1/4 c. malted milk powder
    1/3 c. sugar
    4 oz. cream cheese, room temperature
    1 tsp. vanilla


    TGI Friday's Malt Cake

    Malt Frosting (recipe follows)

    Butter and flour for preparing pans

    Make Malt Frosting BEFORE the cake so that it can chill for at least 2 hours.

    Cake Directions:

    Preheat oven to 300F. Butter and flour 3 round 9" cake pans and line with parchment or wax paper. Set aside.

    Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.

    Slowly 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Repeat twice, beating until well mixed. Scrape mixing bowl often.

    Pour equal amounts of batter into prepared pans. Bake until tester inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on racks for 15 minutes, remove paper and continue to cool completely.

    Frost top of one layer with Malt Frosting, repeat with second and third layers. Refrigerate 2 hours before cutting.

    Makes 16 servings.

    Malt Frosting Directions:

    Melt chips in a saucepan over low heat, stirring constantly (or use microwave). Set aside to cool.

    Beat whipping cream and malted milk powder with electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip sugar, softened cream cheese and vanilla in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.




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