Chocolate Malted Cake

For Easter, I was torn between making a red velvet and a chocolate malted cake, adapted from Better Homes and Gardens... the later won out. Adorned with a sprinkling of Robin's Eggs, it was the perfect ending for a lovely meal. And talk about moist.

Chocolate Malted Cake

2 cups flour
2 cups sugar
1/3 cup vanilla or chocolate malted milk powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 to 2 cups malted milk balls, chopped

Chocolate Frosting

1/4 cup butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract (or more to taste)

Preheat oven to 350 degrees F. Spray a 13 x 9 pan with baking spray; set aside.

In a large bowl, combine flour, sugar, malted milk powder, baking soda, and salt; set aside.

In a medium saucepan, combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and whisk until thoroughly combined. Add eggs, buttermilk and vanilla. Whisk until combined (batter will be thin). Pour batter into the prepared pan.

Bake approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.

While the cake bakes, prepare frosting. In a medium saucepan, combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Stir in 2 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If frosting becomes too thick before before drizzling over cake, place over medium-low heat until desired consistency is achieved. Decorate cake with malted milk balls before serving.

Refrigerate any unused portion.