Saturday, August 18, 2012


Hey all! Hope your Saturday is fantastic! So, today I thought I'd post a mouth watering recipe that I definitely want to try. Hope you like it!


box Betty Crocker® SuperMoist® devil's food cake mix
1 1/4
cups stout beer
cup vegetable oil
Chocolate Frosting
oz semisweet baking chocolate, finely chopped
1 1/2
cups whipping cream
cup butter
Caramel Filling
tablespoons caramel topping

  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
  • 2Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
  • 3Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
  • 4Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.

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