Chocolate Stout Cake

• 1 bottle (341 mL) dry stout
• 1 cup non-hydrogenated margarine
• 3/4 cup unsweetened cocoa powder
• 2 cups flour
• 1 cup granulated sugar
• 1 tsp. Magic Baking Powder
• 1/2 tsp. salt
• 2 eggs
• 2/3 cup sour cream
• 1 oz. Baker's White Chocolate
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1-1/2 cups icing sugar
• 2 Tbsp. milk

1. Heat oven to 350 degrees F.
2. Cook stout and butter in medium saucepan on medium heat until butter is melted and mixture is well blended, stirring occasionally.
3. Remove from heat.
4. Add cocoa powder; whisk until blended.
5. Cool.
6. Combine flour, granulated sugar, baking powder and salt in medium bowl.
7. Whisk eggs in large bowl until blended.
8. Add sour cream; mix well.
9. Stir in stout mixture.
10. Add flour mixture; beat with mixer until blended.
11. Pour into greased and floured 3-L fluted tube pan or 10-inch tube pan.
12. Bake 40 to 45 min.
13. or until toothpick inserted near centre comes out clean.
14. Cool cake in pan 10 min.
15. Loosen cake from sides of pan with knife.
16. Invert cake onto wire rack; gently remove pan.
17. Cool cake completely.
18. Melt white chocolate as directed on package.
19. Beat cream cheese in medium bowl with mixer until creamy.
20. Blend in milk and melted chocolate.
21. Gradually beat in icing sugar until light and fluffy.
22. Spread over cake.

stout, nonhydrogenated margarine, cocoa, flour, sugar, baking powder, salt, eggs, sour cream, chocolate, cream cheese, icing sugar, milk

Taken from www.kraftrecipes.com/recipes/chocolate-stout-cake-182627.aspx (may not work)