Speckled Egg Malted Milk Cake

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Baking cocoa, unsweetened
  • 1 box Betty crocker supermoist white cake mix
  • 1 Liquid blue food color
  • 4 cups Powdered sugar
  • 1 Dash Salt
  • 5 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Drinks

  • 1/2 cup Malted milk, powder

• Dairy

  • 1 9/16 cups Butter, unsalted

• Desserts

  • 3 Speckled candy-coated malted milk egg candies

• Liquids

  • 1 1/4 cups Water

• Other

  • 1/3 cup Kataifi (shredded phyllo dough

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ white cake mix
• 1/2 cup malted milk powder
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• Dash salt
• Liquid blue food color
• 1 tablespoon unsweetened baking cocoa
• 4 1/2 teaspoons vanilla
• 1/3 cup kataifi (shredded phyllo dough)
• 1 tablespoon unsalted butter, melted
• 3 speckled candy-coated malted milk egg candies

Directions

• 1 Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
• 2 In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
• 3 Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
• 4 To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
• 5 Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
• 6 In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
• 7 To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
• 8 Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.

Nutrition