Have you had The Greek Gods yogurt? Yes? I agree that it is delicious and mmmmmm put some honey and blueberries in it and mmmmmmm. BUT! Have you had the Honey and Strawberry flavor? Because Oh-Em-Gee, it is awesome. I bought some this morning and Lucy and I ate more than half of the 24 ounces for a "snack" when we got home from the grocery store. So. Good. Lucy licked her bowl.
The Bubba made me the most delicious perfect chocolate cake for my birthday. I'm not exaggerating in saying that it is the best chocolate cake I have ever had.
Right after Lucy sang "Happy Day To you, MAMA!"
The frosting? It tastes like a chocolate malt - it's whipping cream, melted milk chocolate, and malt powder. I'm amazed that any of it made it onto the cake with all of the "tasting" involved. YUM. And the cake part? It has both baker's chocolate AND cocoa powder.
This? Is a seriously delicious cake. But I can't just tell you about it; you really MUST taste it for yourself.
This makes a ton of frosting - use it heavily between layers.
In a saucepan over medium high heat bring 2 cups whipping cream just to boiling.
Stir in 1/3 cup malt powder (I used Original Malt Ovaltine)
Add two 11.5 oz. packages milk chocolate pieces (do not stir)
Cover; set aside 5 minutes.
Stir until smooth.
Mixture will be thin.
Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
When chilled, set frosting pan in a larger bowl of ice water. (Don't skip this - the whipping cream needs it to whip up)
Beat frosting with an electric mixer on medium speed for 3 minutes or until fluffy and of spreading consistency.
The frosting will turn light brown with beating.
1/2 c. unsweetened cocoa powder
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2/3 c. softened butter
1 3/4 c. sugar
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 c. milk
2 cups malted milk balls
Grease three 8x8x2 inch baking pans; lightly dust each pan with
1 tsp. of the cocoa powder. (We used 9in round pans, the cakes took longer to bake but otherwise it worked well.)
In a medium mixing bowl, stir together the flour, remaining cocoa powder, baking powder, and baking soda. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl, beat the butter with an electric mixer on medium-high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each.
Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
Divide batter into prepared pans; spread evenly. Bake for 17 - 20 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pans on wire rack for 10 minutes. Remove cakes from pans.
Transfer to cakes to wire racks; cool completely.
To assemble cake, spread 3/4 cup Chocolate Malt Frosting on two of the layers and stack. Add top layer; frost the top and sides of the cake, reserving some frosting for the piping. Place the remaining frosting in a decorating bag fitted with medium round tip. Starting from the bottom, pipe a zigzag patern on sides and top edge of cake. Coarsely chop or halve some of the malted milk balls, if desired. Decorate the cake with milk balls.
Refrigerate. Makes 20 servings.
Anything good you've eaten lately that I should know about?