Tall Dark and Stout Chocolate Cake

By JeanneAnne

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

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