January Recipes

Chocolate Beer Cake

Chocolate Beer Cake cut into 9 pieces
Hands On:
50 minutes
Total Time:
150 minutes
Serves:
12

Ingredients

  • 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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Preparation

1
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.
2
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.
3
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.
4
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.
5
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
Calories:560
% 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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