Gingerbread Cake With Stout Buttercream

Gingerbread Cake With Stout Buttercream
Photo by William Dickey

Ingredients

  • 2 ¾ cups stout beer, at room temperature, divided
  • ½ cup butter, softened
  • 1 (16-oz.) package powdered sugar
  • Garnishes: toasted pecans, rosemary sprigs
  • 2 large eggs
  • 2 (14.5-oz.) packages gingerbread cake mix

1. Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into 2 lightly greased 8-inch square pans. 2. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Re...

View full recipe at My Recipes

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