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Yellow Cake with Chocolate Malt Buttercream
2 hr 45 min
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling and Frosting
cup butter, softened
cup malted milk powder
cup unsweetened baking cocoa
cups powdered sugar
to 6 tablespoons whipping cream
cup chocolate-covered malted milk balls, crushed
Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all Cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
In large bowl, beat butter, malted milk powder and unsweetened cocoa with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 4 tablespoons cream; beat until blended. Continue beating about 3 minutes or until frosting is light and fluffy, adding more cream if needed.
Place 1 cake layer on serving plate; spread with 1/2 cup frosting. Top with second cake layer. Frost sides and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes.
Frost cake with remaining frosting. Garnish with crushed malted milk balls.
This cake can be made a day ahead of time.
Chocolate cake mix can be substituted for yellow.
No nutrition information available for this recipe.
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