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Name: Mary Kay's Chocolate Stout Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 cups Stout, Guiness or equiv; 2 cups (4 sticks) Unsalted butter; 1 1/2 cups Unsweetened cocoa Dutch process is best; 4 cups All purpose flour; 4 cups Granulated sugar; 1 tablespoon Baking soda; 1 1/2 teaspoons Salt; 4 Eggs; 1 1/3 cups Sour cream; 2 cups Whipping cream; 1 pound bittersweet or semisweet cocolate Chopped Not unsweetened!

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INGREDIENTS

2 cups Stout, Guiness or equiv
2 cups (4 sticks) Unsalted butter
1 1/2 cups Unsweetened cocoa ; Dutch process is best
4 cups All purpose flour
4 cups Granulated sugar
1 tablespoon Baking soda
1 1/2 teaspoons Salt
4 Eggs
1 1/3 cups Sour cream
2 cups Whipping cream
1 pound bittersweet or semisweet cocolate ; Chopped Not unsweetened!

Servings

INSTRUCTIONS

Preheat oven to 350.

Butter 3 8" cake pans with 2" sides.

Line with parchment paper.

Butter paper.

Bring stout and butter to simmer in heavy pan over medium heat.

Add cocoa powder and whisk until smooth.

Allow to cool slightly,

Whisk flour, sugar, baking soda and 1 1/2 teaspoons salt in large mixing bowl.

Beat eggs and sour cream in another large bowl to blend.

Add stout-chocolate mixture to egg mixture and beat just to combine.

Add flour mixture and beat briefly.

Using spatula, fold batter until completely combined.

Divide batter equally between prepared pans.

Bake about 35 minutes, until tester comes out clean.

Transfer pans to cooling racks and cool for 10 minutes.

Turn cakes onto rack and cool completely.

Icing

Bring cream to simmer in heavy medium saucepan. Simmer only!

Remove from heat.

Add chopped chocolate and whisk until melted and smooth.

Refrigerate until spreadable, stirring frequently, about 2 hours.

Place one cake layer on plate, ice with 2/3 cup icing.

Repeat twice and spread icing over top and sides.

NOTES

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Mary Kay's Chocolate Stout Cake

2 cups Stout, Guiness or equiv
2 cups (4 sticks) Unsalted butter
1 1/2 cups Unsweetened cocoa Dutch process is best
4 cups All purpose flour
4 cups Granulated sugar
1 tablespoon Baking soda
1 1/2 teaspoons Salt
4 Eggs
1 1/3 cups Sour cream
2 cups Whipping cream
1 pound bittersweet or semisweet cocolate Chopped  Not unsweetened!

Preheat oven to 350.
Butter 3  8" cake pans with 2" sides.
Line with parchment paper.
Butter paper.
Bring stout and butter to simmer in heavy pan over medium heat.
Add cocoa powder and whisk until smooth.
Allow to cool slightly,

Whisk flour, sugar, baking soda and 1 1/2 teaspoons salt in large mixing bowl.
Beat eggs and sour cream in another large bowl to blend.  
Add stout-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat briefly.
Using spatula, fold batter until completely combined.
Divide batter equally between prepared pans.
Bake about 35 minutes, until tester comes out clean.
Transfer pans to cooling racks and cool for 10 minutes.
Turn cakes onto rack and cool completely.

Icing
Bring cream to simmer in heavy medium saucepan.  Simmer only!
Remove from heat.
Add chopped chocolate and whisk until melted and smooth.
Refrigerate until spreadable, stirring frequently, about 2 hours.
Place one cake layer on plate, ice with 2/3 cup icing.
Repeat twice and spread icing over top and sides.

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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 12 Servings

Calories: 500
Calories from Fat: 117 (23%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.8g
Cholesterol 77.2mg		24 %
Sodium 358.6mg		12 %
Potassium 537.2mg		14 %
Total Carbohydrate 99.4g		29 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 88.7g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 500

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