MALTED MILK CANDY CAKE

CAKE BATTER

2 cups cake flour
1 1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
scant 1 cup buttermilk
1 cup malted milk balls, roughly chopped

MALTED MILK BALL FROSTING

1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
4 cups 10x sugar, sifted, OR as needed
1/2 cup half-and-half, or as needed
1 1/2 tsp vanilla
1/2 cup crushed malted milk balls

1/2 cup malted milk balls for garnish (optional)

preheat the oven to 350°. spray or grease & lightly flour three 8" round cake pans.

sift together the flour, baking soda, baking powder, salt, & cocoa. set aside.

in a lg bowl, with an electric mixer, cream together the butter & sugar until light & fluffy, about 2 minutes. add the eggs, oil, & vanilla, beating until incorporated. mix in the flour alternately with the buttermilk. mix in the chopped malted milk balls.

pour the batter into the prepared pans. bake in the center of the oven until a cake tester or toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. cool the cakes in the pans for 5 minutes. run a knife around the edges of the cake layers to loosen them, then invert onto wire racks & let cool completely.

to make the frosting: in a heavy medium saucepan, combine the butter & cocoa & bring to a boil over medium heat, stirring often. pour the mixture into a lg bowl. stir in the 10x sugar alternately with the half-and-half until smooth. mix in the vanilla & malted milk balls. if the frosting is too thick, add more half-and-half, 1 tbs at a time. if it is too thin, beat in more sifted 10x sugar, 1/4 cup at a time.

set one cake layer on a plastic plate or cardboard round & frost the top. add a second layer & frost. top with the last cake layer & frost the top & sides of the cake. if desired, garnish with a rim of malted milk balls.

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