Recipe: Chocolate Stout Cake with Caramel Frosting (tube cake)

CHOCOLATE STOUT CAKE WITH CARAMEL FROSTING



FOR THE CAKE:
1 (12 oz) bottle stout or dark beer, divided use*
4 oz unsweetened baking chocolate, chopped
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup butter, softened
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 eggs

FOR THE CARAMEL FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
3 tablespoons reserved beer
1 cup powdered sugar
1/4 cup beer nuts, chopped (for garnish)

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.

Measure 3 tablespoons beer into small bowl; set aside for the frosting.

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 batter in pan.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

TO PREPARE THE CARAMEL FROSTING:
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 Caramel Frosting over top of cake, allowing some to run down side of cake. Sprinkle with beer nuts.

*For an added "hit" of chocolate, try one of the chocolate stout beers that are available.

Make 1 (10-inch) tube cake
Source: The Big Book of Cakes by Betty Crocker