CHOCOLOATE GUINESS CAKE.
2 cups packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
3 large eggs
14 tablespoons unsalted butter, melted
3/4 cup sour cream
2 teaspoons vanilla extract
1 14 oz. can of Guiness
2 cups all-purpose flour
1 cup cocoa
1 3/4 teaspoons baking soda
1/4 teaspoon baking powder
Adjust oven rack to middle position and preheat oven to 350°F. Butter bundt pan and dust with cocoa.
In large bowl, whisk brown sugar, granulated sugar, salt, and eggs until combined. Whisk in butter, sour cream, vanilla, and stout until combined.
In medium bowl, whisk flour with cocoa, baking soda, and baking powder. Whisk into wet mixture until combined.
Pour into prepared pan and bake until just firm to touch and toothpick inserted into center comes out with moist crumbs, 45 to 50 minutes.
Transfer to wire rack to cool completely. Loosen edges with knife and invert onto serving plate.
**Optional** Serve with Irish Whipped Cream
Irish Whipped Cream
1 cup Heavy Whipping Cream
1/4 cup powdered sugar
2 Tablespoons BAILEYS Irish Cream
Here is the St. Paddy's Martini Natalie and Lindee made today in the kitchen.
2 oz baileys
Shake with ice in a martini shaker and pour.