Chocolate Malt Cake

I've always been of the opinion that if I'm going to make a cake, it's needs to be from scratch. This means no cake mixes or pre-made ingredients.  I've never been one to break out a box mix for brownies, muffins or heaven forbid, break-and-bake cookies!  However, my mom recently gave me Taste of the South's special Southern Cakes edition, which included several cakes which use cake mixes.  Initially I thought "A cake mix?!? What? Not me!" However, since I'm trying to slowly overcome my need for perfectionism, I thought this would be a great opportunity to put this practice into play!  Could I actually make a cake using a cake mix?  Here's my attempt and my adaptation on their Easy Chocolate Malt Cake.

Chocolate Malt Cake
Makes One 8" double layer cake

Cake:
1 box chocolate fudge cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs

Icing:
1 cup malted milk powder
1/2 cup heavy cream
2 cups (4 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 tsp. vanilla extract
Chopped malt balls, optional

Pre-heat the oven to 350 degrees.  Lightly spray two 8" round cake pans with cooking spray.

To make the cake, dump the cake mix in a large bowl. Add water and oil and stir until partially combined. Add the 3 eggs and continue to stir for about 2 minutes until the mixture is smooth.  Divide the batter between the two pans and bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Transfer both cakes to a wire cooling rack. Let them cool in their pans for 10 minutes, then invert them onto the wire racks and remove the pans.  Once cooled, I wrapped both cake layers in plastic wrap and let them sit over night in the refrigerator.  You want to make sure the cakes are completely cool before trying to ice them.

Once ready to ice, I put one cake layer on my cake tray.  With a serrated bread knife, I cut off part of the top of the cake so it was level. I then flipped it over on the cake tray so the flatter, un-cut cake bottom would be facing up.  This helps to not accumulate too many crumbs when you ice it.  Then take a generous scoop of frosting and spread it on top. You don't want this layer to be too thin or thick, it will be the center icing layer.  I then scattered on some chopped up malt balls. Then take your second cake layer and like the first layer, cut off some of the top to make the cake even.   Flip the cut side of this layer on top of the frosted, first cake layer.  Spread a thin layer of icing on the top and sides of the cake. This is what we call a crumb coat.  It's okay if you get some crumbs in it, we're going to do another layer of frosting later.  Once finished with your crumb coat, stick your cake in the refrigerator until the frosting has firmed up - about 1-2 hours.  This will ensure the second and final layer of frosting will be smooth and crumb free.  Once the crumb coat has hardened, remove the cake from the refrigerator and frost the tops and side with an even layer of remaining frosting. Scatter more chopped malt balls on top, if desired.  Slice, serve and enjoy the fruits (or should I say sweets) of your labor!  P.S. Can I add that everyone had rave reviews of this cake and never even questioned if it was from a box mix - woo hoo!

xoxo Melissa