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

MMMMM--------------------------FROSTING-------------------------------
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

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