Double Chocolate, Double Guinness Bundt Cake

• FOR THE CAKE:
• 2 cups Flour
• 2 teaspoons Baking Soda
• 1 cup Cocoa Powder (Scharffen Berger Unsweetened Cococa Powder)
• 1/2 teaspoons Salt
• 1 cup Sugar
• 1/2 cups Brown Sugar
• 2 cups Guinness (or Any Really Dark Beer)
• 1/2 cups Vegetable Oil
• 1 teaspoon Vanilla Extract
• FOR THE FROSTING:
• 2 ounces, weight Bittersweet Chocolate, Melted (Scharffen Berger Bittersweet Dark Chocolate Baking Chunks)
• 1/2 cups Butter (use Earth Balance For A Dairy Free Substitute)
• 1/2 cups Guinness
• 1/2 cups Cocoa Powder (Scharffen Berger Unsweetened Cococa Powder)
• 2 cups Powdered Sugar
• 1 Tablespoon Up To 3 Tablespoons Milk (use Almond Or Soy For A Dairy Free Substitute)

1. Preheat oven to 350 F. Generoulsy grease a 12-cup bundt pan.
2. In a bowl sift the flour, baking soda, cocoa powder, salt and sugars. Make a well in the center of the dry ingredients, pour in the beer, oil and vanilla. Whisk until there are no lumps. Pour into the greased bundt pan.
3. Bake for 50-60 minutes, or until a fork inserted in the center of the cake comes out clean. Cool in the pan for about 15 minutes, then invert the cake onto a wire rack to finish cooling.
4. Prepare the frosting while the cake is cooling.
5. Into the bowl of a food processor add all of the frosting ingredients (except the milk) and pulse to mix until it's a consistency you want. The more milk you add, the thinner it will be. Start by not adding any milk, and slowly add it, 1 tablespoon at a time if you want a thinner frosting.
6. Spread frosting on the cake once it's completely cooled.
7. Top with sprinkles, because it's fun, and you can.

cake, flour, baking soda, cocoa, salt, sugar, brown sugar, vegetable oil, vanilla, frosting, weight bittersweet chocolate, butter, cocoa, powdered sugar, up

Taken from tastykitchen.com/recipes/desserts/double-chocolate-double-guinness-bundt-cake/ (may not work)