Best Malted Milk Ball Chocolate Cake Delish Recipes

MALTED MILK CHOCOLATE CAKE

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 parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.
• Prepare Frosting: In a large mixing bowl, combine cream cheese, 3 tablespoons butter, and vanilla; beat at medium-high speed for two minutes.
• Gradually add powdered sugar, beating at low speed until smooth.
• Gradually add hot water; beat until smooth.
• Add melted chocolate; beat just until smooth.
• Reserve 2 3/4 cups (900 grams) chocolate mixture for frosting; cover and chill 2 hours.
• Prepare Cake Batter: Add 5 tablespoons butter to remaining chocolate frosting 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 small mixing bowl, combine 1 3/4 cups flour, malted milk powder, baking powder, and salt, stirring well with a whisk.
• With the mixer on low speed, add the one-third of the flour mixture to the chocolate egg mixture, then add 1/3 cup of milk, add half of the remaining flour mixture and the remaining 1/3 cup of milk, then add the remaining flour mixture.
• Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until the top bounces back when lightly pressed.
• 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; top with remaining cake layer. Spread remaining frosting over top and sides of cake.
• Shave your chocolate for the nest, arrange in the center of cake leaving an indentation in center for the Whopper Robin Eggs. Place eggs in the center. (Alternatively, sprinkle the top of cake with chopped malted-milk balls.)
• Chill 1 hour. Store cake loosely covered in refrigerator.

WHOPPER CAKE (MALTED MILK BALL CAKE)

Steps:

• Preheat oven to 350F degrees
• Spray 13 x 9 baking pan with nonstick cooking spray with flour
• In a medium bowl, combine cake mix with 3/4 cups malted milk powder.
• Add in eggs, oil and water and stir until combined.
• Pour batter in baking pan.
• Bake for about 38-40 minutes (until a toothpick inserted in the middle comes out clean)
• Allow cake to cool completely before making topping.
• For the topping
• In a medium bowl, combine whipped topping with 3/4 cup malted milk powder.
• Stir until completely incorporated and no longer grainy.
• Spread topping on top of cooled cake.
• Put one cup of malted milk balls into a ziploc bag and zip it up.
• Pound with a rolling pin (or other hard object) to crush Whoppers.

MALTED MILK BALL CHOCOLATE CAKE- DELISH!!

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!!"

MALTED MILK CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

CHOCOLATE MALT PUDDING CAKE

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.

CHOCOLATE MALT CAKE

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.

MALTED-MILK CHOCOLATE CAKE

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.