Perfect Entertaining




Home
Features
Articles
Recipes
Menus
Search
Recipe Contest
Links
Newsletter
Feedback
Awards
<+script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
Some of My Favorite Things











Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Chocolate Stout Cake

The combination of chocolate and beer is an odd thing. Most people will not even recognize that there is beer in this cake, but they will remark on how fantastic and moist this cake is. You can use a milder ale if you prefer, but we tested with Guinness, which produced a bit more bittersweet cake, and a chocolate stout from a local microbrewery which was just a bit sweeter. Both were excellent cakes. We liked our beer-soaked glaze which gives a crunchy coating to the cake and keeps it moist, but your favorite chocolate or vanilla frosting or glaze can be used as well - or you can skip glazes and frostings and just dust with powdered sugar. You can also make this in round cake pans, cupcakes, or a sheet cake - just adjust the baking time accordingly per the directions on the back of the cake box. For the best flavor make this cake 24 hours in advance, and serve it within 48 hours after making it. Make sure to try our Butter-Pecan Stout Cake too.

Cake Ingredients:

1 18.25-ounce package chocolate, chocolate fudge, or devil's food cake mix
1 3.5-ounce package instant chocolate or chocolate fudge pudding mix
1 cup stout or beer
1/4 cup melted butter
4 eggs

Glaze Ingredients:

1/2 cup stout or beer
1 1/2 cups sugar
2 tablespoons butter

Preheat the oven to 350 degrees and heavily grease a 10-inch Bundt pan and sprinkle it with a small amount of the dry cake mix to prevent sticking. Combine the cake and pudding mixes in a large bowl. Beat in the 1 cup stout and 1/4 cup butter and mix until incorporated. Add the eggs one at a time, beating well after each addition, until the batter is thick and completely smooth. Scrape the batter into the prepared pan and bake for 50-60 minutes, or until a cake tester comes clean. While the cake is baking, prepare the glaze. Bring the stout to a boil in a small saucepan over medium high heat. Add the sugar and butter and cook over medium-low until the butter and sugar melt and a thick glaze forms. Keep over low heat until you have finished baking and glazing the cake. Cool the cake in the pan for a few minutes. Poke the bottom of the cake liberally with a cake tester or thin skewer. Pour a thin layer of the prepared glaze over the cake and allow to soak in. Unmold the cake onto a wire rack once the glaze is tacky. Poke the top and sides of the cake liberally with a cake tester or thin skewer. Pour a thin layer of the prepared glaze over the cake, and brush the sides liberally with the glaze. Allow the cake to soak up as much glaze as possible and then repeat with the remaining glaze. Allow the glaze to dry completely before wrapping or placing in a storage container.

Makes 16 servings.

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 15 minutes







All text, graphics, recipes, and articles copyright Perfect Entertaining 2001-2011, unless otherwise attributed. Legal Disclaimer. Privacy Policy. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, advertising information, or for information about recipe or menu development, contact me via our feedback form. Thank you.