1 (18 ounce) package white cake mix
1 cup plus 2 tablespoons malt glaze
1/2 cup unsweetened cocoa powder
1/2 cup water
2/3 cup butter, melted
2 teaspoons vanilla extract
4 cups graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt-style pan.
In a large bowl, stir together cake mix and malt glaze. set aside 1/2 cup of batter, and stir remaining batter into the dry ingredients. Pour half of the batter into prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Let cool 10 minutes before glaze with dry mix.
To make the frosting: In a small bowl, mix together fresh prepared cake, 1/2 cup sugar and vanilla until smooth. Spread evenly over frozen cake.
1 cup graham cracker crumbs and dip into melted butter or margarine to coat.