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Beer Cake II

By: Chris & Carole Koceja

"A wonderfully delicious chocolate cake with subtle beer overtone."

Rate/Review | Read Reviews (11)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9x13 inch pan

Ingredients

2/3 cup butter
2 eggs
3 cups all-purpose flour
1 teaspoon salt
3/4 cup buttermilk
8 ounces cherries, pitted and halved
2 cups white sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons baking soda
1 cup beer
1/4 cup cherry juice
1 cup chopped walnuts
2/3 cup butter
1 egg
4 (1 ounce) squares unsweetened chocolate, melted
4 cups sifted confectioners' sugar
3 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.