Chocolate Malted Snacking Cake: MALTED MILK POWDER somehow makes this chocolate snacking cake taste
wholesome rather than decadent. It’s a great after-school snack cake when served with a tall glass of milk.
⁄2 cup plus
3 tablespoons sugar
⁄2 cup malted milk
1 cup unbleached
process cocoa powder
⁄4 teaspoon salt
⁄2 teaspoons baking
2 large eggs
⁄4 cup milk
6 tablespoons (3
melted and cooled
1 teaspoon pure vanilla
Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with
flour, knocking out any extra.
Combine the sugar, malted milk powder, flour, cocoa powder, salt, and baking
powder in a large mixing bowl. With a wooden spoon or electric mixer, stir in the
eggs, milk, butter, and vanilla until just combined.
Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Bake until a toothpick inserted in the center comes out clean, 35 to
40 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a
wire rack, and then turn it right side up on a rack to cool completely.
Store uneaten squares in a cake keeper or wrap in plastic and store at room
temperature for up to 3 days.