Malted Milk Cake

Cake

1 cup plus 3 tablespoons oil 1/2 cup plus 2 tablespoons milk 1/2 cup plus 2 tablespoons plain yogurt 2 large eggs 1 tablespoon vanilla extract 3 cups sugar 3 cups flour 3/4 cup plus 1 tablespoon unsweetened cocoa 1 1/2 tablespoons baking soda 1/4 teaspoon salt 1 1/4 cups boiling water

Preheat oven to 300°. Butter and flour cake pan. Beat oil, milk, yogurt, eggs, and vanilla with electric mixer until well-blended, about 2 minutes. Sift together sugar, flour, cocoa, baking soda, and salt in separate bowl. Slowly add 1/3 dry ingredients to milk mixture and beat well until blended. Beat in 1/3 of the boiling water. Add another 1/3 of the dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.  Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 45 - 55 minutes. Do not open oven while cake is baking. Cool on rack for 15 minutes. Frost with malt frosting.

Frosting

Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat 1 pint whipping cream and 1-1/4 cups malted milk powder with electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip 1/3 cup sugar, 4 ounces softened cream cheese and 1 teaspoon vanilla in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of the malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing the cake.