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Prep 20min
Total2hr45min
Servings16
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Ingredients
Cake
1
box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Filling and Frosting
1
cup butter, softened
1/2
cup malted milk powder
1/2
cup unsweetened baking cocoa
4
cups powdered sugar
4
to 6 tablespoons whipping cream
Garnish
1
cup chocolate-covered malted milk balls, crushed
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Steps
1
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.
2
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.
3
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.
4
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.
5
Frost cake with remaining frosting. Garnish with crushed malted milk balls.
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This cake can be made a day ahead of time.
Chocolate cake mix can be substituted for yellow.
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Nutrition Facts are not available for this recipe
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