wow- you must post the recipe. How can you just simply state that you made such a culinary delight with out sharing??? Did your friend like it?

Bacon dipped in chocolate rocks- but with stout? mmmm

Sorry! I left town for a while...

Cake
2 cups stout (I used Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

1/2 pound cooked bacon, crumbled

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. OR butter a large bundt pan and line 12 cupcake tins with cupcake papers (I did the bundt cake, came out great)

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Add bacon bits. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes (bundt cake will take longer, maybe 45-50 mins; use the tester). Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely

Stout Frosting:
2 cups confectioners' sugar
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup stout
1 teaspoon pure vanilla extract

Sift the sugar into a large mixing bowl. Set aside.

Place the marshmallows, butter, and beer in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny. You may need to add extra sugar to get the consistency you want - this comes out more like icing than frosting.

Use at once to frost the top of the cake.


Enjoy!
Heidi