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
Ingredients
- Chocolate Cake:
- 3 ounces bittersweet or semi-sweet chocolate
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 1/4 cup vegetable shortening
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoons vinegar
- 1 1/2 cups buttermilk
- Chocolate Malt Buttercream:
- 1 cup (2 sticks) butter
- 6 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons sour cream
- 3 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.
