You are here: Home » Recipes » Three Layer Malted Milk Chocolate Cake Three Layer Malted Milk Chocolate Cake Kitchen Tested Yield 16 servings This recipe is based on Jim Fobel’s Aunt Charlotte’s Milk Chocolate Cake (Old-Fashioned Baking Book). Jill Melton PrintEmail Ingredients Chocolate Cake:3 ounces bittersweet or semi-sweet chocolate3 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1/2 cup (1 stick) butter1/4 cup vegetable shortening1 1/2 cups sugar2 teaspoons vanilla extract4 eggs1 1/2 teaspoons baking soda1 1/2 tablespoons vinegar1 1/2 cups buttermilkChocolate Malt Buttercream:1 cup (2 sticks) butter6 tablespoons cocoa powder2 teaspoons vanilla extract1/2 teaspoon salt2 cups powdered sugar3 tablespoons sour cream3 tablespoons malt powder Instructions Preheat oven to 350F. Grease and flour 3 (9-inch) round cake pans. To prepare cake, melt chocolate in microwave; let cool. Stir together flour, baking powder and salt. Combine butter and shortening and beat until fluffy, about 1 minute. Gradually beat in sugar. Add cooled chocolate and vanilla; beat well. Add eggs, one at a time; beat until light, about 2 minutes. Combine baking soda and vinegar in a medium bowl. Mixture will foam. Add buttermilk. Add flour mixture and buttermilk mixture alternately to chocolate mixture, beating until smooth. Divide batter among pans. Bake 30 to 45 minutes. Let cool and frost. To prepare frosting, beat butter until light and creamy, about 2 minutes. Add cocoa powder and vanilla; beat until well combined. Add remaining ingredients; beat until fluffy.