Chocolate-Malted Layer Cake with White-Chocolate Frosting

Cake:
1/2 C. unsweetened cocoa
1/2 C. instant malted-milk powder
1-3/4 C. flour
1 t. baking powder
1/2 t. baking soda
2/3 C. vegetable shortening
1-3/4 C. sugar
3 eggs
4 oz. unsweetened chocolate squares, melted
2 t. vanilla
1-3/4 C. chocolate milk

White-Chocolate Frosting:
1-1/4 C. heavy cream
3/4 C. butter (no substitutes)
1/4 C. powdered sugar
1 lb. (about 2-2/3 C.) white chocolate chips
1 t. vanilla
1/3 C. mini semisweet chocolate chips

Make cake:
Combine cocoa & malt powder in a small bowl. Grease three 9" round cake pans & lightly dust each with 1 T. of the cocoa-malt mixture. In a medium bowl stir together the flour, remaining malt mixture, powder & soda; set aside

In a large mixer bowl beat the shortening on medium-high speed 30 seconds. Add sugar & beat until combined. Reduce speed & add eggs, one at a time, beating 30 seconds after each addition. Beat in chocolate & vanilla. On low speed alternately add flour mixture & chocolate milk until thoroughly combined. Divide batter between prepared pans; smooth with a spatula to level & gently tap pans on counter top to release air bubbles. Bake at 350° for 17-20 minutes, or until a pick comes out clean. Cool in pans on racks for 10 minutes, remove to racks to cool completely.

Make Frosting:
Meanwhile, in a large saucepan bring cream, butter & sugar to a boil. Remove from heat; stir in white chips. Let stand 3 minutes; add vanilla & whisk till smooth. Pour into a mixer bowl & chill 2 hours or until thickened but pourable. Beat on high speed till fluffy. Use 3/4 C. between cake layers & spread remaining over top & sides of cake. Pat or sprinkle on the mini chocolate chips, if desired.    

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