Chocolate Malt Cake

Directions

Cake:

Preheat oven to 375℉ (190℃).

Lightly butter 2 9-inch cake pans with 2 tablespoons butter.

Dust with ¼ cup flour.

Shake out excess.

Mix together remaining 2¼ cups flour with baking powder, baking soda and salt.

Beat egg whites with 2 tablespoons of sugar until stiff peaks begin to form.

With mixer, cream remaining sugar with ¾ cup butter until light.

Beat in egg yolks one at a time.

Stir in melted chocolate and beer.

Gradually beat in flour mixture.

Fold in egg whites using a rubber spatula.

Scrape half the batter into each cake pan.

Bake in the middle of the oven 30 to 35 minutes or until toothpick inserted in center comes out clean and let cake cool.

Frosting:

Soften chocolate chips and butter in double boiler.

Remove from heat.

Beat chocolate and butter until smooth.

Beat in beer and milk, one tablespoon at a time, until mixture is soft and shiny.

Frost cake layers.

Note: Any beer will work, especially ones with a lot of flavor, i. e: porter, stout, ale or lager.

Note: If you don’t want to use beer in this recipe, substitute cider or non-alcoholic beer.