Subj : St. Pat's Day Desserts 06
To   : All
From : Dave Drum
Date : Sun Mar 02 2025 06:59:20

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Malted Chocolate & Stout Layer Cake
Categories: Cakes, Desserts, Chocolate, Beer. dairy
     Yield: 16 servings

     2 c  Stout beer
 1 3/4 c  Butter; in cubes
     3 oz Bittersweet chocolate;
          - chopped
     1 c  Malted milk powder
     1 c  Baking cocoa
 1 1/2 c  Sour cream
     4 lg Eggs; room temp
 3 1/2 c  Sugar
 3 1/2 c  Cake flour
 2 1/2 ts Baking soda
     1 ts Salt

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     1 c  Sugar
   1/2 c  Irish cream liqueur
     6 lg Egg yolks; beaten
 1 1/2 ts Vanilla extract
 1 1/2 c  Butter; softened
   1/2 c  Malted milk powder
          Chopped malted milk balls;
          - opt

 Grease and flour three 9" round baking pans; set aside.

 In a large saucepan, combine beer, butter and chocolate.
 Cook and stir over medium-low heat until butter and
 chocolate are melted. Remove from heat; whisk in milk
 powder and cocoa. Transfer to a large bowl. Let stand 15
 minutes.

 Set oven @ 350ºF/175ºC.

 Add sour cream and eggs to chocolate mixture; beat until
 well blended. Combine sugar, flour, baking soda and
 salt; gradually beat into chocolate mixture until
 blended. Pour batter into prepared pans.

 Bake until a toothpick inserted in the center comes out
 clean, 32-36 minutes. Cool 10 minutes before removing
 from pans to wire racks to cool completely.

 In a large heavy saucepan, bring sugar and liqueur to a
 gentle boil over medium heat; cook until sugar is
 dissolved. Remove from heat. Add a small amount of hot
 mixture to egg yolks; return all to pan, stirring
 constantly. Cook until mixture thickens, about 2 minutes
 longer, stirring constantly. Remove from heat; stir in
 vanilla. Cool to room temperature.

 In a large bowl with a whisk attachment, cream butter
 until fluffy, about 5 minutes. Gradually beat in sugar
 mixture. Add milk powder; beat until fluffy, about 5
 minutes. If necessary, refrigerate until frosting
 reaches spreading consistency.

 Place bottom cake layer on a serving plate; spread with
 2/3 cup frosting. Repeat layers. Top with remaining cake
 layer. Spread remaining frosting over top and sides of
 cake. Refrigerate at least 1 hour before serving. If
 desired, top with chopped malted milk balls.

 Jennifer Wayland, Morris Plains, New Jersey

 Makes: 16 servigs

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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