Chocolate Guinness Cake
From the recipe box of travel writer Carole Terwilliger Meyers.
The surprising ingredient of Guinness makes this cake extra moist. And the cook has to do something with the leftover beer. Using yogurt instead of sour cream drops a few calories. It is interesting that in Ireland the pubs vie for who draws the best pint of Guinness from the tap. A lot of the pride comes from how much foam remains at the top. Learn how it’s done here. This cake reminds me of a glass of Guinness, with the dark cake being the beer and the white frosting being the foam. But any way you look at it, this cake is delicious. Next time you’re in Ireland, plan to pick up some more Guinness recipes at the famous Guinness Storehouse.
1 cup Guinness stout or draught
10 Tbl. butter
Put in large saucepan and heat over medium-low until butter melts. Turn off heat.
6 Tbl. unsweetened cocoa
2 cups granulated sugar
6 Tbl. yogurt (or sour cream)
2 large eggs
1 Tbl. vanilla extract
Combine in a separate bowl, then whisk into mix.
2 cups flour
2 ½ tsp. baking soda
Whisk in. Pour batter into 9-inch spring-form pan buttered with what is left on butter wrapper.
350 degrees, 45 minutes, or until toothpick inserted comes out clean. Cool on wire rack. Remove from pan. Frost.
Cream Cheese Frosting
8 oz. cream cheese, softened
Beat until smooth.
1 ¼ cups powdered sugar
Add, beating at low speed until just blended. If needed, add milk 1 Tbl. at a time to thin.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)