Tall Dark and Stout Chocolate Layer Cake to add to the Thrifty Little Recipe List. This aweseome recipe was provided to me by Betty Crocker and was part of a collection of recipes featured in their Betty Brackets in basketball playoff season. It was so good, I had to share it here!
I admit I questioned the beer ingredient, but learned quite a lot about why so many recipes now include it! There is an awesome bakery in New York that bakes cupcakes and sweets of all sorts and their main ingredient is beer!
Some interesting tips about cooking with beer:
Beer has a tenderizing effect and is a perfect matchup for meat-based recipes
Beer helps keep baked good moist and fresh, while adding a little extra puff
The beer flavors will be enhanced in those recipes with a longer cooking time
Craft beers are ideal as a cooking ingredient due to the quality and variety of flavors available
I love this recipe because it has minimal ingredient requirements and is budget friendly !
Tall, Dark and Stout Chocolate Layer Cake – Rich layers of chocolate cake, combined with stout beer and caramel, make for an extra-dreamy dessert indulgence.
6 hr 30 min
1 box of Betty Crocker® SuperMoist® devil’s food cake mix
1 1/4 cups stout beer
1/3 cup vegetable oil
CHOCOLATE FROSTING INGREDIENTS:
12 oz semisweet baking chocolate, finely chopped
1 1/2 cups whipping cream
1/2 cup butter
6 tablespoons caramel topping
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate about 3 to 4 hours or until spreading consistency.
Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired. Refrigerate cake at least 2 hours before serving. Store loosely covered in refrigerator.
All I can say is ….Yum !! And don’t forget to getBetty Crocker Coupons for your ingredients!
Will you be testing this one out ?
©Betty Crocker 2012 – Betty Crocker provided all recipes and images for the purpose of publishing to my readers.
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