Chocolate Stout Cake with Irish Cream Buttercream
A scrumptious chocolate cake with Irish Cream Liquor, stout beer and much more.
dark chocolate fudge cake mix
1 1/2 cups
unsalted butter (softened)
Irish Cream liquor
Baker's Joy® Original Non-Stick Baking Spray with Flour
Preheat oven to 350°F. Spray two 9-inch round pans with Baker's Joy® spray. Beat cake mix, eggs, beer, and oil in large bowl with electric mixer on low speed until blended. Increase speed to medium and beat 2 minutes. Pour batter into prepared pans. Bake 22 to 26 minutes or until cake springs back when lightly touched in center. Cool on wire racks for 10 minutes. Remove cakes from pans and cool completely. To make frosting, beat butter in a large bowl with electric mixer until smooth. Beat in sugar and beat until light and fluffy. Beat in Irish cream liquor and vanilla. Slowly beat in heavy cream and beat until light and fluffy. Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake. Place remaining layer on top and frost top and sides of cake with remaining frosting. Refrigerate until ready to serve.