When I make this warm, comforting cake, I chop the malted milk balls by putting them in a plastic bag and pounding it with a rubber mallet. It completely eliminates the mess.
—SARAH SKUBINNA CASCADE, MT
PREP: 25 MIN. • COOK: 2 HOURS + STANDING • MAKES: 8 SERVINGS
1/2 cup 2% milk
2 tablespoons canola oil
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons baking cocoa
1 1/2 teaspoons baking powder
1/2 cup coarsely chopped malted milk balls
1/2 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup malted milk powder
1 1/4 cups boiling water
4 ounces cream cheese, softened and cubed
Vanilla ice cream and sliced almonds
1. In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips.
2. Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir).
3. Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm with ice cream; sprinkle with almonds.