Deep Chocolate Cake With Double-Malt Topping

Preheat oven to 350*.

Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.

In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.

In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.

Add sugar; beat until combined.

Add eggs, one at a time, beating for 20 sec after each.

Beat in chocolate and vanilla.

Alternately add flour mixture and milk, beating on low speed until thoroughly combined.

Divide batter into prepared pans; spread evenly.

Bake for 17-20 min or until toothpick comes out clean.

Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.

Frosting:.

In saucepan over med-high heat bring cream just to boiling.

Stir malt powder.

Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.

Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.

Cover and refrigerate 3 hours or until frosting is thoroughly chilled.

Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).

Assembly:.

Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.