Malted Milk Ball Bundt Cake

Ingredients

    Cake:

    5 lb (full box) Krusteaz Professional® Devil’s Food Cake Mix 732-0240

    52 fl oz (6 1/2 cups) cool water, divided

    2 oz (3 tablespoons) dried malted milk powder

    1 lb (2 cups) malted milk balls, roughly chopped, divided

    Ganache:

    8 fl oz (1 cup) whipping cream

    12 oz (2 cups) chocolate chips

 

Yield

36 servings

Method

    1. For cake, place 16 oz (2 cups) water, Krusteaz Professional Devil’s Food Cake Mix and malted milk powder in mixer bowl.

    2. Using a paddle, mix on medium speed 1 minute.

    3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.

    4. Continue to mix on low speed 2 minutes. Divide half of the batter between three, prepared (12 cup) bundt pans (22 oz batter each pan).

    5. Place 8 oz (1 cup) chopped malted milk balls over batter in each pan.

    6. Scale remaining cake batter into bundt pans (22 oz batter each pan).

    7. Place 8 oz (1 cup) remaining chopped malted milk balls over batter in each pan.

    8. For convection oven, bake at 300°F 55-60 minutes; for standard oven, bake at 350°F 55-60 minutes; or until toothpick inserted into center comes out clean.

    9. For ganache, place whipping cream in microwave-safe bowl.

    10. Microwave on high 2 minutes or until cream is thoroughly heated.

    11. Add chocolate chips. Using whisk, mix until smooth.

    12. Drizzle warm ganache over cakes. Garnish with additional malted milk balls, if desired.

 

WHEAT