I thought you needed a close up too.
This is another wonderful cake. Of course, or I would not be posting it!
I tried to find colored malted milk eggs since it is Easter time and well, who ever the delivery boy is at the grocery must think we all wanted crushed colored malted eggs. Every bag I picked up were a big mess.
2 1/4 C. all purpose flour
1 1/4 C. sugar
3/4 C. unsweetened cocoa powder
1 1/2 t. baking soda
1 t. baking powder
1/2 t. salt
1 C. milk
1 C. malted milk powder
1 C. vegetable oil
3 large eggs
1 C. sour cream
1 t. vanilla extract
Chocolate Malt Icing
Garnish: malted milk balls
Pre-heat oven to 350 degrees. Grease and flour 3 (9 - inch) cake pans.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil, and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks. Spread Chocolate Malt Icing between layers and on top and sides of cake. Garnish with malted milk balls, if desire.
Chocolate Malt Icing:
1 C. butter, softened
1/2 C. unsweetened cocoa powder
3/4 C. heavy whipping cream
1/2 cup malted milk powder
5 C. confectioners sugar
In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
In a small bowl combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in confectioners sugar until smooth.
NOTE: Next time I am going to double the frosting. Not only for the cake but for graham cracker cookies. YUM!