Chocolate Malt Cake

• FOR THE CAKE:
• 1-1/2 cup Granulated Sugar
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Water
• 1/2 cups Canola Oil
• 1/2 cups Unsalted Butter, Softened
• 1/3 cups Unsweetened Cocoa Powder
• 2 ounces, weight Unsweetened Chocolate
• 3 whole Egg Yolks
• 1/2 cups Low Fat Milk
• 1 teaspoon Vanilla Extract
• 1/2 cups Malted Milk Powder
• _____
• FOR THE MARSHMALLOW CREAM:
• 3 whole Egg Whites
• 3/4 cups Light Corn Syrup
• 3/4 cups Maple Syrup
• 1/2 teaspoons Salt
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Malted Milk Powder
• _____
• FOR THE FROSTING:
• 1 cup Unsalted Butter, Softened
• 2-1/3 cups Powdered Sugar
• 1/3 cups Malted Milk Powder
• 1/4 cups Unsweetened Cocoa Powder

1. FOR THE CAKE:
2. Preheat the oven to 325F and grease and flour a 9x13" baking pan or two 9" round cake pans.
3. In a large mixing bowl, mix together 1 1/2 cups granulated sugar, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
4. In a small saucepan over medium heat, mix 1 cup water, 1/2 cup canola oil, 1/2 cup butter, 1/3 cocoa powder and 2 ounces chocolate. Cook, stirring often, until the butter and chocolate are completely melted and everything is well-mixed.
5. Remove from heat and pour the chocolate mixture over the flour mixture and stir.
6. In a stand mixer fitted with the beater attachment or a hand mixer, beat the 3 egg yolks, 1/2 cup milk and 1 teaspoon vanilla extra. While the mixer is running on low, slowly pour in the chocolate batter. Add 1/2 cup malted milk powder and beat until everything is well-incorporated.
7. Pour the batter into the prepared pan(s) and bake for 20-25 minutes at 325F, or until a knife inserted into the center comes out clean. Allow to cool for 20-30 minutes, then turn the cake out onto a wire rack and refrigerate overnight.
8. FOR THE MARSHMALLOW CREAM:
9. While the cake bakes, make the marshmallow cream. In a stand mixer, whip together the 3 egg whites, 3/4 cup corn syrup, 3/4 cup maple syrup and 1/2 teaspoon salt until thick, about 10 minutes.
10. Beat in 2 cups of powdered sugar one-quarter cup at a time.
11. Beat in 1 teaspoon vanilla extract and 1/4 cup malted milk powder. Cover and refrigerate until needed.
12. FOR THE FROSTING:
13. Beat 1 cup softened butter until smooth and creamy. Add 2 1/3 cups powdered sugar, one-third cup at a time, beating after each addition. Beat in 1/3 cup malted milk powder and 1/4 cup cocoa powder. Cover and refrigerate until needed.
14. ASSEMBLY:
15. If you used a 9x13" pan, cut the cake evenly in half - right down the center. Then you'll have two 4.5x6.5" cakes. Each half will be one layer of the assembled cake.
16. Center one half of the cake (or one of the 9" round cakes) on a serving platter or cake plate. Beat the marshmallow cream to thicken it back up, then drop it by the spoonful on top of the cake and use a knife to create a smooth, relatively thick layer. Top with the other half of the cake and drop and smooth a thin layer of marshmallow cream on top. Refrigerate for at least two hours.
17. After the cake has chilled... Beat the frosting with a wire whisk a few times to loosen and heat it up. Spread the frosting over the top of the cake, then frost the sides. Add some sprinkles (optional) and serve.

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Taken from tastykitchen.com/recipes/desserts/chocolate-malt-cake/ (may not work)