Description
The original version if this cake comes from southern living magazine. It all sounds a bit strange, but it's really good if you like that snappy, spicy gingerbread taste. It certainly has disappeared quickly when i've taken it to pot lucks. The beer i use is sam adams cream stout which can be purchased one bottle at a time at world market. If you can't find gingerbread cake mix 1 box of yellow and one box of spice cake is also fine. Note-you're going to need a really big mixing bowl for this cake! Optional garnishes: toasted pecans, rosemary sprigs. Cooling time not included in prep or cook times. This cake does not travel well in warm weather!
Ingredients
- Gingerbread Cake Mix
- Eggs
- Stout Beer
- Butter
- Powdered Sugar
Instructions
- Preheat oven to 350
- Grease and flour 2 8-inch cake pans
- Stir together gingerbread cake mix, eggs, and 2 1 / 2 cups stout beer in a large bowl until combined
- Pour batter evenly into pans
- Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean
- Cool in pans on a wire rack 10 minutes
- Remove from pans, and let cool on wire rack 1 hour or until completely cool
- Beat softened butter at medium speed with an electric mixer until creamy
- Gradually add powdered sugar and remaining 1 / 4 cup stout beer, beating until blended after each addition
- Beat 1 minute or until light and fluffy
- Spread stout buttercream between layers and on top of cake only, not the sides
- Garnish with rosemary sprigs and toasted pecans, if desired