1 c. butter, softened
1 c. cool water
1 c. sugar
2 c. chocolate malt powder
2 c. flour
3 tsp. baking powder
1 tsp. salt
4 eggs
2 tsp. vanilla
1/2 c. chopped nuts
Maraschino cherries

Combine all ingredients except 1/2 cup malt powder, nuts and cherries. Blend 30 seconds then beat 2 minutes at medium speed. Grease and flour 2 round cake pans. Bake at 375 degrees for 30-35 minutes. Remove from pans and cool then frost with Cream Malt Filling. Refrigerate unused portion.

CREAMY MALT FILLING:

2 c. heavy cream
1/2 c. malt powder
1/4 c. cocoa
2 tbsp. sugar

Whip together until stiff. Frost between layers and outside of cake. Decorate with nuts and cherries.