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CAKE:
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1. Heat the oven to 325u00b0F and arrange a rack in the middle.
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2. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
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3. Sift together the malted milk powder, measured flour, cocoa powder, salt, and baking soda into a large bowl and set aside.
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4. Combine the eggs, sugar, measured oil, and vanilla in an electric mixer's bowl and whisk until combined and smooth.
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5. Add a third of the flour mixture to the egg mixture and whisk until just incorporated.
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6. To this, add half of the milk and whisk until smooth.
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7. Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.
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8. Divide the batter evenly between the prepared pans.
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9. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
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10. Remove the cakes from the oven and cool on a wire rack for about 15 minutes.
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11. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
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12. Spred frosting and decorate with crushed malt balls, or whole ones.
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FROSTING:
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1. Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
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2. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes, scraping down the sides of the bowl as needed.
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3. Add remaining ingredients and return to low speed until ingredients are incorporated.
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4. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes.
