Chocolate Stout Cake

Ok, I am feeling soooo pregnant! I cannot stop thinking about this cake that I make. I thought I would share the recipe. It requires Guiness Beer. One would think that beer in cake would be gross, but I am here to tell you that when mixed with the cocoa, it is Awesome. It is our favorite cake in the entire world. Do not eat this cake if you are counting calories...you will feel like a failure!
Chocolate Stout Cake

I made changes and cut the recipe in half and use
two 9-inch cake pans.

Cake

2 cups stout (such as Guinness)

2 cups (4 sticks) unsalted butter (Forgive me Father, I am about to sin)

1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

4 cups all purpose flour

4 cups sugar

1 tablespoon baking soda

1 1/2 teaspoons salt4 large eggs

1 1/3 cups sour creamPreheat oven to 350°. Butter three 8-inch round cake pans with 2-inch-high sides.Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cupsbutter to simmer in heavy large saucepan over medium heat.Add cocoa powder and whisk until mixture is smooth. Cool slightly.Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.Using electric mixer, 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 on slow speed. Using rubber spatula, fold batter until completely combined.Divide batter equally among prepared pans. Bake cakes untiltester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack;cool 10 minutes. Turn cakes out onto rack and cool completely.

VANILLA CREAM CHEESE FROSTING
12 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

2 1/2 cups powdered sugar

Using electric mixer, beat 12 ounces cream cheese,1/2 cup butter and vanilla extract in large bowl until smooth.Add powdered sugar 1 cup at a time,beating until smooth after each addition.Makes about 3 1/4 cups.
Place 1 cake layer on plate. Spread 2/3 cup icing over.Top with second cake layer. Spread 2/3 cup icing over.Top with third cake layer. Spread remaining icing over top and sides of cake.
I like to serve this with raspberry puree

Makes 12 servings.