Chocolate Malt Ball Cake1 cup unsalted butter1. Soften yeast in 1/4 cup warm water (Put in microwave for 20 seconds). 2. Cream butter and sugar, add eggs beating after each. Add yeast mixture and chocolate into sugar-egg mixture. 3. Add milk and vanilla, and dry ingredients alternately and beat for 2-3 minutes at medium speed. 4. Butter and flour two bread pans (preferrably Pyrex), divide mixture. Cover with wax paper (use rubber band around top) and refrigerate over night. 5. Take out in morning, let sit about 10 minutes. 6. Preheat oven to 350 degrees and bake about 45 minutes or until knife comes out clean. Cool for 30 minutes. Split cake into two layers before frosting. 7. When cake is cool, smear split cake with caramel and fudge, sprinkle liberally with crushed malt balls. Put top on and repeat. Ice with Cool Whip and put rest of crushed malt balls and whole malt balls on top. 8. Drizzle with caramel (heated) or fudge on top to decorate. Cake refrigerates very well. Keep in Pyrex pans in refrigerator. (Yeast gives cake a malty taste.) Roz Polansky, 1045 Heinz Ave., Sharon |
