Gingerbread Cake With Stout Buttercream
You can never have too many dessert recipes, so give Gingerbread Cake With Stout Buttercream a try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 499 calories, 4g of protein, and 11g of fat each. From preparation to the plate, this recipe takes about 15 minutes. Father's Day will be even more special with this recipe. Head to the store and pick up garnishes: pecans, stout beer, gingerbread cake mix, and a few other things to make it today.
Anweisungen
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.
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.
Remove from pans, and let cool on wire rack 1 hour or until completely cool.
Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy.
Spread stout buttercream between layers and on top of cake.
Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie
Mix. We used Terrapin Wake-n-
Bake Coffee Oatmeal Imperial Stout at one testing and Guinness Extra Stout beer at another.