Malted Milk Ball Cake Recipes

WHOPPER CAKE - MALTED MILK BALL CAKE

Steps:

• Preheat the oven to 350 degrees and spay the cake pans with baking spray
• Using the standing mixer, beat all cake ingredients together until smooth and combined
• Divide the batter between the 3 cake pans
• Bake in the oven for 25-35 minutes or until a toothpick comes out clean
• Allow to cool completely
• Using a standing mixer, beat together all the frosting ingredients until combined and smooth
• Scoop about 2 C into the piping bag, set aside
• Carefully remove the cakes from the cake pans and onto the cake boards
• Using the cake slicer, remove the domes from the cakes to create even slices
• Using one of the cake slices, scoop 1 C of frosting onto the top of the cake slice and spread evenly
• Place a second cake slice on top of the first layer of frosting
• Scoop another cup of frosting on top and spread evenly
• Place the last cake layer on top
• Frost cake with remaining frosting
• Take some of the crushed whoppers and coat the bottom
• Place the cake in the fridge while you make the chocolate gananche
• Using a small pot, pour the heavy whipping cream into it and place on medium heat
• Pour the chocolate chips into a medium heat safe bowl
• Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour the chocolate ganache into the squeeze bottle
• Using the ganache, pipe dollops down the sides of the cake
• Using the frosting in the piping bag, pipe dollops of frosting
• Place a whopper into the frosting dollops
• Sprinkle some crushed whoppers around the top of the frosting
• Cut and enjoy!

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 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.

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.

MALTED MILK BALL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
• In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.