Tall Dark and Stout Chocolate Cake
By JeanneAnne
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Ingredients
- 1 box super moist devil's food cake
- 1 1/4 cups stout beer
- 1/3 cup vegetable oil
- 3 eggs
- FROSTING
- 12 semisweet baking chocolate finely chopped
- 1 1/2 cups whipping cream
- 1/2 cup butter
- CARAMEL FILLING
- 6 tablespoons caramel topping
Details
Preparation
Step 1
Heat oven to 350°
greased bottoms only of three 9 or 8 inch round cake pan
make cake batter as directed on box
using cake mix, beer, oil and eggs for about 1 1/2 cups batter into each pan
bake at 18 to 22 minutes cool 10 minutes
Place chocolate in a medium mixing bowl into quart saucepan heat whipping cream and butter to just boiling over medium heat pour cream over chocolate stir with a whisk until melted and moves.
Cover and refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
Place one cake later on plate frost top layer with 1 cup of defrosting
drizzle with 3 tablespoons caramel topping repeat layers
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