Preheat oven to 350. Prepare two 6x3-inch cake pans by lining with parchment and greasing.

Add dry ingredients to the bowl of a stand mixer and stir until well combined. Add milk, vegetable oil, eggs, and vanilla and mix until well combined. Add boiling water, and mix on high speed for 1 minute.

Distribute batter between the cake pans and bake for 30-35 minutes, or until a toothpick tests clean. Allow to cool and use a knife to release the sides before removing from the pan.

Preheat the oven to 350. Prepare two 10-inch cake pans by lining with parchment and greasing. In the bowl of a stand mixer, beat the butter until creamy, then gradually add the sugars and mix well. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Sift together dry ingredients then gradually add to the butter mixture, alternating with the milk. Mix in the molasses. Mix in the whiskey until smooth, about 30 seconds.

Distribute batter between the cake pans and bake for 30-35 minutes, or until a toothpick tests clean. Allow to cool and use a knife to release the sides before removing from the pan. Drizzle layers with chocolate sauce before icing.

Beat butter until light and fluffy. Add extract, milk, and salt, then mix well. Gradually add powdered sugar and whip until fluffy. It may be necessary to add additional milk to reach your desired consistency.