Marble Malt Cake with Peanut Butter Malt Frosting

Directions

1. 1
   Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans, set aside.In a bowl, whisk the flour, baking powder and salt.In an electric mixer fitted with the whisk attachment, beat the butter on high until creamy, 2 minutes. With the machine on, gradually add the sugar and beat, scraping the bowl, until fluffy, 8 minutes. Blend in the malted milk powder. Beat in the eggs one at a time, scraping the bowl. Beat in the vanilla. At low speed, add the flour mixture in three additions, alternating with the milk.
2. 2
   Mix until smooth.
3. 3
   Transfer 2 cups of batter to another bowl; stir in cocoa powder. Divide and pour the remaining yellow batter into prepared pans cake pans. Spoon blobs of cocoa batter on top of the yellow batter. Using a butter knife, swirl in the cocoa blobs.
4. 4
   Bake for 35 minutes; invert and let cool on a rack.To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth.
5. 5
   Mix in the confectioners sugar, malted milk powder and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes.
6. 6
   Place one cake, rounded side up, on a cake stand.
7. 7
   Spread with 1 cup frosting.
8. 8
   Sprinkle with 1/3 cup chopped peanut butter malted milk balls. Top with the remaining cake, flat side up.
9. 9
   Spread with the remaining frosting and decorate with more candies.