Ingredients
1/2 cup butter, softened
1 1/3 cup sugar
1 cup instant malted milk powder
3/4 cup firmly packed unsweetened cocoa pow, der
4 eggs
2 cup flour
3 tsp baking powder
1/2 tsp salt
1 3/4 cup half and half
1 chocolate malted frosting
1 (see below)
Directions
1. Preheat oven to 375F. In a large bowl, combine together butter and
sugar until light and fluffy; add malted milk powder and cocoa and
beat just until mixed. Add eggs, beating well.
2. Sift together dry ingredients, and add to chocolate mixture alter-
nately with half and half. Spread evenly in a well greased 9 x 13
pan, and bake 35-40 minutes or until done. Let cool in pan completely.
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Chocolate Malted Frosting
1/2 c half and half 1/2 c instant malted milk
powder 1 stick (4 oz) butter, softened
1/2 c firmly packed unsweetened
cocoa 2
1/2 c powdered sugar
1. In a medium bowl, combine the half and half and malted milk
powder. Stir to combine, and let stand 15 minutes to dissolve the
powder.
2. In a medium bowl, beat together the butter and cocoa. Add malted
milk mixture and beat well. Add powdered sugar and beat on high.
Frost cake
Servings: 10 servings
Chocolate Malt Cake From Kaitlin Young Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Poultry
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, in truth as far back into history as the Egyptians, and maybe even further. However, in the main part, these early cook books were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef describes how the Roman cooks used many herbs, including some familiar names such as thyme, rue and parsley. Moving on, there were a couple of interesting cookery books from the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as basil and coriander. These new herbs and spices prompted a surge in recipe manuscripts, most of which are now in academic collections. During the next few hundred years, the rich and powerful families of Wesstern Europe tried to serve the best banquets, and as a consequence, chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books were increasing in popularity due to more people being able to read, increased leisure time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Malt Cake From Kaitlin Young recipe.
