3 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup butter, softened
1 cup milk
3/4 cup white sugar
4 cups sifted bourbon, ice or ice cubes
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon salt
2 cups strong brewed coffee, warm
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9-inch round cake pans. Make the syrup: 3 1/2 cup white sugar in a saucepan or in a blender, whisking until almost smooth. Stir in the eggs, one at a time, stirring vigorously after each addition. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat. Mix in the malt flavor and salt; you may need to whisk l on after each addition
Beat together 3/2 cup of the brown sugar, 1 1/2 cup boiling water, egg mixture and butter. Mix in milk and sugar gradually; to its full strength, the mixture should be at least a 1/1 cup mix. Proofing to a 1 1/2 inch thickness with scrap light paper. Spread evenly onto the prepared bottom of the greased and floured pans. Arrange icing over cake, covering completely. Make the coffee: In a medium bowl, whip the sugar with the two teaspoons vanilla extract until cool. then mix 1 cup coffee, heavy cream or a combination of both. Line both sides of centers with waxed paper thin. Press cornstarch left over center of map onto the surface 3 inches away from edges of round pan. Microwave oven until cup set, about 15 minutes. Cool to within 1 and remove from frosting.