Guinness Stout Cake
1 cup Guinness Stout (don't count the foam as part of the 1 cup)
1 cup butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 teaspoon vanilla
Preaheat oven to 350*F Spray a bundt/tube pan generously with baking spray (From hard learned experienced I have found that it is better to spray the pan to much than not enough) and set aside.
In a saucepan over medium heat,bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth.
Remove from heat and set aside.
In a mixing bowl,whisk together flour,sugar,baking soda and salt.
In another bowl, beat together the eggs, sour cream and vanilla till well combined.
Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
Add the flour mixture and beat until just combined.
Using a spatula, gently fold the mixture to remove any pockets of flour in the batter.
Pour into the prepared bundt pan.
Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
Let cool in the pan on a wire rack for 10 minutes.
Invert the pan on a wire rack and allow to cool for 30-45 minutes before removing the pan.
Allow the cake to cool completely before glazing. The flavor of this cake seems enhance overnight.
Store covered either at room temp or in the frig. 12-14 servings
Baileys Irish Creme Glaze
(8 oz) block Cream Cheese Combine all the ingredients in a fairly large bowl and whip together until very smooth and almost runny. Pour over the
1/4 cup very soft butter top of the Guinness Stout Cake allowing it to run down the sides of the cake.
2 cups powdered sugar
1/4 cup Baileys Irish Creme
To make this cake into Mug O' Cake Trifles Drop the cake onto the kitchen table so it breaks into many large chunks, place these chunks in a bowl. Place a blop of glaze in the bottom of mug place a layer of cake on top of the glaze, top the cake with a dollop of whipped cream, repeat these layers until the mug is filled. Enjoy!!!