Chocolate Milk Cake Recipes

Steps:

• 1. Spray 3 round cake pans with cooking spray. Preheat oven to 375. Cream butter and sugar and vanilla. Add eggs one at a time, beating well after each egg. Sift together cake flour, baking powder and salt. Add milk. Pour into pans. Bake 25 to 30 minutes. Cool completely and frost if desired.

Steps:

• Preheat oven to 350°.
• Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Or use 1 (9 x 13) pan - spray bottom and sides with cooking spray and dust with 1 tablespoon flour.
• Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1-3/4 cups chocolate mixture for frosting; cover and chill 2 hours.
• Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.
• In a separate bowl, combine 1 3/4 cups flour (lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife, then add to bowl), malted-milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
• Pour batter into prepared pan(s). Sharply tap pan(s) once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake (for 9 X 13 pan spread frosting on top of cake) sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.

Steps:

• CAKE:.
• Sieve the flour, sugar, salt and cocoa together.
• Rub in the margarine or butter.
• Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
• Beat well until light and fluffy and well mixed.
• Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
• Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
• Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
• ICING:.
• Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
• Beat until smooth and thick.
• Allow to settle for about 5 minutes before icing the cake.
• ASSEMBLING THE CAKE:.
• When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
• Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
• Decorate each rosette with a nut half, chocolate button or fresh raspberry.
• Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.

Steps:

• Grease and flour 2 round cake pans, set aside.
• Beat cake mix, oil, water and eggs.
• Mix in the jell-o pudding.
• Pour batter evenly divided into the 2 round baking pans.
• Bake according to package directions.
• Right after it's done poke the cake all over the top.
• Slowly pour the condensed milk over the 2 cakes.
• Let it cool at room temperature then refrigerate.
• Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable).
• Place the other half of the cake on top.
• Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding.
• Frost the cake and refrigerate.
• Dust the cake with the cinnamon or nutmeg.
• Or pour chocolate syrup,--your choice! Bon apetite.
• Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs-- it'll look and taste good!