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Chocolate-Stout Layer Cake

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Chocolate-Stout Layer Cake
  • Prep 35 min
  • Total 1 hr 50 min
  • Servings 12
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Dark chocolate layer cake is all grown-up thanks to a bottle of your favorite stout beer.
Updated Mar 6, 2013

Ingredients

Cake

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 5 cups powdered sugar

Steps

  • 1
    Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
  • 2
    In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4
    In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
  • 5
    Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Any stout beer will work in this recipe. We used Guinness.
  • tip 2
    Before frosting the cake, place strips of waxed paper on the plate under the first layer. After the cake is frosted, simply pull out the strips, leaving a clean plate.

Nutrition

Nutrition Facts are not available for this recipe
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