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 temperature
 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
          Malted milk balls; chopped
          - (optional)

 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 @ 350 F/175 C.

 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
 to 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.

 Recipe by Jennifer Wayland, Morris Plains, New Jersey

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

 Uncle Dirty Dave's Archives

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