CHOCOLATE MALT CAKE: Ingredients
1 box Deveil’s Food cake mix
1/2 cup malted milk powder
3 eggs
1/2 cup oil
3/4 cup buttermilk
1 cup sour cream
1 teaspoon vanilla extract

MALT BUTTERCREAM FROSTING: Ingredients
1/2 cup butter (1 stick), softened
8 oz cream cheese (1 box), softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/3 cup malted milk powder

Additional decorating item: 2 boxes of Whoppers (Malted Milk Balls)

DIRECTIONS: CAKE

1. Preheat oven to 350 degrees (F)
2. grease and flour 3 – 8″ round cake pans
3. combine dry ingredients: cake mix and malted milk powder, in a small bowl and set aside
4. combine wet ingredients: eggs, oil, buttermilk, sour cream, and vanilla extract; beat until smooth
5. add dry ingredients to the wet, beat until well mixed
6. pour batter into the 3 cake pans you prepared earlier. Try and get the amounts as close to the same as you can without making a big fuss about it.
7. bake on 350 for about 30 minutes, rotate and turn the pans about half way through this time. Cake is down when a toothpick, knife, or cake tester inserted in the center comes out clean.
8. Remove from oven and place, still in the pans, on cooling racks for 15+ minutes to cool down
9. gently remove the cakes from the pans and place, on wax paper, on the cooling racks until completely cooled. I left these overnight, since I did the baking really late at night.

DIRECTIONS: FROSTING

10. Combine the butter, cream cheese, and vanilla; and beat for 4 minutes (KitchenAid standing mixer makes this all really easy), and then scrape down the bowl sides as needed
11. add powdered sugar and malted milk powder (I add these about 1/2 cup at a time), mix until smooth
12. frost between layers and around cake as normal. Decorate with malted milk balls (Whoppers)

Notes:

This just might be the most delicious cake I’ve ever made. I love malt, so does Mike, and I take the few minutes of complete silence of 10 people eating it at the party as a really good indication that they all really liked it too.

The frosting was stiff enough, but I might add a little more butter to it next time. I don’t want to add anymore sugar as it was perfect for sweetness. I don’t want to have it get sickly sweet.

Original recipe was for cupcakes, and found here. My changes are small, but important for me to track for future baking. I left the cocoa out of the frosting, and made a whole cake, so I’ve noted bake time for that of course.