No, this cake does not contain whisky. And it’s not a double-chocolate malt cake (as my brain thought it was when I first decided to make it). No, it’s a chocolate malt cake with malted vanilla buttercream frosting. And it’s freakin’ delicious.
By far the easiest, most adaptable, and most delicious caramel candies imaginable. Seriously. So easy. So good.
Sometimes I like the frosting even more than the cake. Even if it’s a good cake. This vanilla bundt is a good cake. But I *may* have eaten more than a little of this browned butter glaze with a spoon.
I’ve made these sugar cookie bars twice now, and though perhaps a bit on the plain side, the gooey-ness of the center cut squares is what made me come back again.
It might or might not surprise you that I find most frosting kind of gross. Buttercream is normally so packed with powdered sugar, I want to gag. But not this magical mystery fluff!
Baker on the Run 