T.G.I. Friday's Malt 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 powder
1-1/2 tablespoons baking soda
1/4 teaspoon salt
1-1/4 cups boiling water
Malt Frosting (recipe below)

Make Malt Frosting before the cake so that it can chill for at least 2 hours.

Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.

Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of 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 equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting.