Ingredients:

3/4 Cup Butter

3 Eggs

1 Tablespoon Unsweetened Cocoa Butter

1 3/4 Cups All Purpose Flour

1/3 Cup Malted Milk Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

4 Ounces Unsweetened Chocolate, Chopped

1 Cup Granulated Sugar

3/4 Cup Packed Brown Sugar

1 1/2 Teaspoons Vanilla

1 1/4 Cups Water

Glaze/Topping

1 Tablespoon Malted Milk Powder

1 Tablespoon Water

3/4 Cup White Chocolate Pieces

1/3 Cup Butter

1 Tablespoon Light Corn Syrup

1/2 Cup Malted Milk Balls, Chopped

1/4 Cup Sprinkles 

Directions:

Spray a bundt pan with baking spray and sprinkle with cocoa powder. Set aside. 

Preheat oven 325 degrees. 

In a medium bowl, combine flowr, 1/3 cup malted milk powder, baking soda and salt. Set aside. 

In a small microwave bowl, microwave unsweetened chocolate for 1 to 2 minuted, stirring well every 30 seconds. Cool slightly. 

In the bowl of an electric mixer, beat butter for 30 seconds and then add sugars. Once combined, add sugars. Beat until combined, scraping sides of bowl. 

Add eggs, one at a time, mixing well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture with 1 1/4 cups water, mixing on low until just combined.  

Pour batter into prepared baking dish and bake for 50-60 minutes, until it is no longer “jiggly” and a toothpick inserted into the center comes out clean. 

Let cool completely in pan and on a wire rack before glazing. 

While the cake cools, make the glaze.

Combine the malted milk and water in a small saucepan mixing until the powder is dissolved. Add white chocolate, corn syrup, and butter and let melt, stirring well over medium/low heat. Let cool for about 30 minutes and until cake is completely cooled before pouring glaze over. 

Once everything is cool, pour glaze over cake and top with sliced Whoppers and sprinkles. Serve with a large glass of milk and enjoy!