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   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   
        
     Uncle Dirty Dave's Archives   
       
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