YELLOW CAKE WITH CHOCOLATE MALT BUTTERCREAM
Betty Crocker™ Super Moist™ yellow cake is layered with made-from-scratch chocolate frosting and topped with crushed malt balls.
Provided by Bree Hester
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
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