Easy Chocolate Stout Cake With Rum Fudge Frosting
- 1 (16 ounce) box cake mix
- 12 ounces stout beer (I used a chocolate stout)
- 2 eggs
- 2 tablespoons oil
- 1 (12 ounce) can chocolate frosting
- 4 -6 ounces dark rum
- Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
- Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
- Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!
cake mix, stout, eggs, oil, chocolate frosting, dark rum
Taken from www.food.com/recipe/easy-chocolate-stout-cake-with-rum-fudge-frosting-507056 (may not work)