Easy Chocolate Guinness Cake with Buttercream Frosting
1 German Chocolate Cake Mix (I used Duncan Hines)
3 Tablespoons Cocoa Powder (I used Hershey’s)
1 Cup Guinness Draught Beer (Brewed in Dublin!)
1 Cup Sour Cream (I used the full-fat variety)
1 Teaspoon Vanilla (use the real thing if you can)
3 Large Eggs
1/4 Cup Vegetable Oil
Preheat oven to 350. Butter 2 eight inch round cake pans.
Put all ingredients into the bowl of your mixer. Mix well, scraping the sides of your bowl to make sure all items are incorporated. Turn up the speed to high and blend until the batter increases in volume and is more fluffy than runny.
Pour into prepared pans. Bake for 40 minutes or until a cake tester when inserted into the center of the cake, pulls out clean.
Remove from oven. Allow to cool in the pans for 10 minutes before turning the cakes out onto cooling racks.
Buttercream Frosting
1 1/2 Cups (3 cubes) Butter at room temperature
1/4 to 1/2 Cup Water
1/2 Teaspoon Vanilla
2 Pound Bag of Powdered Sugar
Put all ingredients into the bowl of your mixer. Mix well, scraping the sides of your bowl to make sure all items are incorporated. Turn up the speed to high and blend until the frosting is light and fluffy.