Handwriting is such a simple thing, and yet, most of us miss seeing it when someone passes away. It sounds odd, but it is true for handwriting is so personal. Suddenly,a scrap of paper with anything written on it becomes a cherished memory.
When I saw that handwriting, in a recipe box stored away for over forty years, it took my breath away.
The cake recipe was my mom’s. It was not a cake I had ever tasted, but the handwriting was hers. I knew that long before I saw her name written in the corner. I think the recipe was probably written down in the mid-1940’s, when she was dating a young man who had just returned from the war—a man who I would later call, Dad.
Yes, the food terms have changed. We no longer purchase enriched flour. The current description is “all-purpose” and the pan should be greased and floured, not waxed. Still, it was my mom’s and I had to make it right away.
The recipe was one of many stuffed into three old family recipe boxes I uncovered. They were hidden in boxes that have been stored away for about forty years. The family and food history stored in those little boxes was amazing and I wrote about them in my recent Kansas City Star Chow Town blog post.
I will make this simple, old-fashioned chocolate cake again. It is incredibly easy and good—basically one bowl and no mixer. It is moist and a little more dense than many chocolate cakes, but not as firm as brownies. The 8-inch pan makes the perfect amount of cake for a small family.
Best of all—it is a very special link to my mom, who was a great cook and was someone who loved to bake for her family.
And the cake is good. Really good.
Malted Milk Cake
1-1/2 cups chocolate malted milk powder (see tip below)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla
2 or 3 milk chocolate candy bars (1 ounce each), broken into 1 inch pieces
Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper. Grease and flour pan.
In a large mixing bowl, whisk together malted milk powder, flour, soda and salt. Add eggs, sour cream and vanilla. Beat well with a wooden spoon until blended and smooth.
Pour batter into prepared pan. Bake 35 minutes or until toothpick inserted in the center comes out clean.
Immediately after removing the cake from the oven, place candy bar pieces over the top of the hot cake. Wait about 1 minute or until the candy melts. Use the tip of a knife to gently spread the chocolate evenly over the cake. Allow the cake to cool then cut into pieces.
Makes 1 (8-inch) cake.
Tip: I used Carnation (Nestle) chocolate malted milk powder.
In the 1960’s my family went to a church ice cream social in Mission, KS and I’ll never forget the yellow cake with malted milk chocolate icing that I ate. I’ve seen recipes for that icing & when I read your recipe, I thought how wonderful it would be on this cake. Double malt flavor. Thanks for this recipe.
Yes! Malted Milk Chocolate Icing sounds fantastic! What a fun food memory.
Hi Kathy, Found your wonderful story concerning the treasured recipes boxes in my weekly e-mail from the NEHGS. I’ve been doing family history for over 40 years, my favorite past time. I also enjoy cooking and baking and collecting family recipes. Several years ago, I decided to do a recipe book of family favorites and dedicate it to my mother and mother-in-law, who both still living at the time. It contains over 400 recipes from 4 generations and I named it “Tasty Traditions”. I had 500 copies published by a company that does what I call typical church, PTA, etc. recipes books. I was so pleased with the results and the books quickly sold. My own three grown children enjoy using it, recalling their childhood favorites and no longer have to call to ask, “How did you make ………” thanks for sharing your wonderful story and great recipes. Donna
Your cookbook sounds wonderful! What a treasure and what a great way to honor and connect with your family!