Cake
Is there any dessert that says celebrate as much as cake? Probably not.
To that end, here are six cake recipes to help you through the day, including Chocolate Guinness Cake and Rocky Road Cake. Enjoy!
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
SLOW-COOKER CHOCOLATE LAVA CAKE
This yumminess is from Betty Crocker, and begins, "You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3 1/2 hours in your slow cooker so you can set it, and forget it until you're craving dessert."
Prep Time: 15 minutes; Total Time: 3 hours 45 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
1 cup milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix with pudding
4 eggs
1 C mayonnaise
1 C water
Directions
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
Ingredients
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Ingredients
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:
Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
CHOCOLATE GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
To that end, here are six cake recipes to help you through the day, including Chocolate Guinness Cake and Rocky Road Cake. Enjoy!
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
SLOW-COOKER CHOCOLATE LAVA CAKE
This yumminess is from Betty Crocker, and begins, "You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3 1/2 hours in your slow cooker so you can set it, and forget it until you're craving dessert."
Prep Time: 15 minutes; Total Time: 3 hours 45 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
1 cup milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix with pudding
4 eggs
1 C mayonnaise
1 C water
Directions
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
Ingredients
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Ingredients
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:
Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
CHOCOLATE GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
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