Milk Chocolate Malt Ball Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
• In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

Steps:

• 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., 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)., 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. If desired, serve with ice cream and sprinkle with almonds.

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:

• 1. Line cake pan with parchment paper, greased,and set aside. Preheat oven to 350 F. In a medium bowl stir together flour, cocoa powder,baking powder, baking soda and 1/2 teaspoon of salt,set aside.
• 2. In a large mixing bowl beat butter with a mixer, add sugar, beat until combined. Add eggs one at a time , beat 30 seconds for each egg.
• 3. Add flour mixture and milk alternately , beat on low till combined. Add unsweetened melted chocolate and the 2 teaspoons of vanilla.
• 4. Spread batter in prepared baking pan. Put in preheated oven. Bake only 15 minutes.
• 5. Take out of oven,and spread malted milk balls over the top, pressing in lightly. Put back in oven cook for another 20-25 minutes.
• 6. Put on wire racks to cool. Cut, serve and enjoy.. a wonderfully superb. rich chocolate tasting cake! Needs no frosting etc.
• 7. Thanks Shannon for that tip. A good idea....Nancy Quote: "There are two ways of spreading light------ To be the candle or the mirror that reflects it!!"

Steps:

• Cake 1. Preheat oven to 325°. Butter and flour three 8-inch cake pans and line bottoms with parchment paper. In a large bowl, whisk the flours with malt powder, baking powder, baking soda, salt and nutmeg. 2. In the bowl of a standing electric mixer fitted with a paddle, beat butter with shortening until creamy. Add sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in dry ingredients in 3 batches at low speed, alternating with ice water, occasionally scraping down the side of the bowl. 3. In a clean bowl, beat egg whites at medium-high speed until soft peaks form. Fold egg whites into the batter. Divide batter between pans, spreading evenly, and bake the cakes for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 20 minutes, then invert onto a rack and let cool completely. Peel off parchment. Frosting 1. Place chocolate in a large bowl. In a small saucepan, bring cream to a boil, then remove from heat. Add corn syrup; immediately pour mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Cool to room temperature. 2. Transfer mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate frosting just until it is thick enough to hold its shape, 10 to 15 minutes. 3. Place one cake layer on a serving platter and spread 1 1/4 cups of frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost sides with remaining frosting. Garnish cake with malted-milk balls and refrigerate briefly to firm up the frosting before serving.