Thanks for all your awesome responses to my raccoon problem! Right now we just took the pole down, its too dang cold to try to resolve it now (seriously, its 4 degrees today!) But just as soon as the ground thaws enough to be able to put it back up, we will get to work on some of the suggestions you guys offered!
The cold must be driving us absolutely stir crazy, because we have been in full vacation planing mode lately! We decided we need to take a trip to Colorado this summer - stay in a cabin, visit Garden of the Gods, the Dinosaur museum, visit maybe take Joel's new jeep on a little trail riding. We are having fun planning, daydreaming of warmer weather, outdoor activities, and are so excited to take the girls on our first official family vacation! So if you have any good recommendations for the Colorado Springs area, let's hear them!
I made this cake to celebrate a friend's birthday, and I can't believe how awesome it turned out. The cake is dark, moist, and chocolatey, with just a hint of the guinness coming through. The salted caramel glaze on top is the perfect addition. And by itself, its amazing, too. My mom and I were literally eating it with spoons as fast as we could shove it in. Truthfully. This cake does seem to taste better the next day, so try and make it ahead of when you need it. But don't let that stop you from eating it the same day you bake if need be.
Chocolate Guinness Cake with Salted Caramel Icing
Prep Time: 10 minutes
Cook Time: 60 minutes
Keywords: dessert chocolate caramel beer cake
Ingredients (12 servings)
- 1 cup Guinness Stout
- 2 sticks butter
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1/2 TBSP baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup plain greek yogurt
- 1 tsp vanilla extract
- 5 TBSP butter
- 1/2 cup dark brown sugar
- 1/3 cup heavy cream
- Pinch salt
- 1/4 tsp vanilla extract
- 2/3 cup powdered sugar
- Fleur de Sel Salt
Preheat the oven to 350F.
Grease a bundt pan.
In a medium saucepan, bring the guiness and butter to a light boil over medium heat.
Add the cocoa powder and whisk until smooth.
Remove from heat and set aside.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In the bowl of an electric mixer, beat together the eggs, sour cream and vanilla.
Add in the butter/Guinness mixture and mix until just incorporated.
Add the flour mixture and mix until just barely incorporated.
Pour into the bundt pan.
Bake for 55-60 minutes, or until a toothpick comes out with only a few crumbs on it.
Allow to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and cool completely.
Cover in plastic wrap anyplace the fridge overnight.Salted Caramel Glaze:
In medium saucepan, bring the butter, brown sugar, heavy cream and salt to a rolling boil - stir constantly.
Boil for ONE minutes, stirring constantly.
Remove from heat and stir in the vanilla.
Add about 1/2 cup powdered sugar and whisk until smooth.
Continue whisking in the powdered sugar a little at a time until you get the desired consistency.
Remove the cake from the fridge.
Place on a cake plate, and pour the salted caramel over the top.
Sprinkle the Fleur de Sel over the icing.
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*Recipe from The Hungry Housewife