January Recipes

Chocolate Beer Cake

Chocolate Beer Cake cut into 9 pieces
Hands On:
50 minutes
Total Time:
150 minutes


  • 2 ½ cups Guinness Extra stout
  • ⅓ cup Full Circle Market organic light-colored agave nectar
  • Hy-Vee all-purpose flour, for dusting
  • ⅓ cup Hy-Vee vegetable oil
  • 3 Hy-Vee large eggs
  • 1 (16.5-oz.) pkg. Hy-Vee extra moist devil's food deluxe cake mix
  • 1 (16-oz.) container Hy-Vee creamy cream cheese frosting
  • ½ (16-oz.) pkg. Zöet zebra crunch popcorn (about 3 cups)
  • ½ cup M&M’s minis chocolate candies, for topping
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Bring stout to boil in a small saucepan over high heat; reduce heat to medium-low. Simmer, uncovered, for 30 to 35 minutes or until reduced to 1¼ cups. Remove from heat; whisk in agave nectar. Set stout syrup aside to cool.
Preheat oven to 350°. Spray bottom and sides of a 13x9-in. glass baking dish with nonstick spray. Sprinkle about 1 Tbsp. flour on inside of prepared baking dish. Tilt and shake baking dish to coat bottom and sides with flour; remove excess flour by turning baking dish over and tapping the dish exterior. Set baking dish aside.
Set aside ¼ cup stout syrup. Beat oil, eggs and remaining stout syrup in a large mixing bowl with an electric mixer on low for 30 seconds or until combined. Add cake mix; beat on low for 30 seconds more or until moistened. Beat on medium for 2 minutes more, scraping side of bowl occasionally. Pour into prepared baking dish.
Bake for 33 to 35 minutes or until toothpick inserted near center comes out clean. Cool in baking dish for 10 minutes. Invert to remove cake from baking dish; cool cake completely on a wire rack.
Brush top of cake with reserved ¼ cup stout syrup; spread with frosting. Top with popcorn and M&M’s.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 50mg 17%
Sodium: 440mg 19%
Total Carbohydrate: 83g 30%
Dietary Fiber: 2g 7%
Sugars: 64g 128%
Protein: 4g 8%

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