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Chocolate Stout Cake with Caramel Frosting
bottle (12 oz) stout or dark beer
oz unsweetened baking chocolate, chopped
cups Gold Medal™ all-purpose flour
cups granulated sugar
cup sour cream
cup butter, softened
teaspoons baking soda
teaspoon baking powder
cup packed brown sugar
tablespoons reserved beer
cup powdered sugar
cup beer nuts, chopped
Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour. Measure 3 tablespoons beer into small bowl; set aside. In 1-quart saucepan, heat remaining beer and chocolate over low heat, stirring occasionally, until chocolate is melted. Pour into large bowl; cool to lukewarm, 20 minutes.
Add remaining cake ingredients to beer mixture. Beat with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Spread in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan over medium heat, melt 1/4 cup butter. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in 2 tablespoons beer. Heat to boiling; remove from heat. Cool to lukewarm, about 20 minutes. Stir in powdered sugar. Add additional beer, 1 teaspoon at a time until soft and spreadable. Spoon over top of cake, allowing some to run down side of cake. Sprinkle with beer nuts.
For an added “hit” of chocolate, use a chocolate stout beer in this recipe.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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