Ingredients
The following ingredients have 12 Servings
- 1 box super moist chocolate cake mix, I used Betty Crocker
- 1¼ cups stout beer
- ⅓ cup canola oil
- 3 large or extra large eggs
- ½ tsp instant espresso or instant coffee mixed with 2 Tbsp boiling water, optional, this gives a bigger depth of chocolate flavor
- ¼ to ½ cup mini semisweet chocolate chips
- 4 oz or ½ cup melted white chocolate--not chips, try white almond bark, Wilton candy melts or Bakers white chocolate bar
- ¼ cup green colored sprinkles for decorations, optional
Instruction
- Preheat oven to 325 degrees. Spray a nonstick (it is important to have a nonstick pan for this recipe) Bundt pan with flour cooking spray or vegetable oil cooking spray, set aside. Make the cake batter following the directions on the back of the box using ingredients listed above. Make sure when done beating, use a rubber spatula to dig deep to incorporate all loose dry mix into batter. Pour into prepared pan and even out. Bake for about 45 to 55 minutes. Turn pan around after 20 minutes. Check after 45 minutes. Using a wooden skewer or toothpick check for dry or no crumbs. Cake should spring back when lightly touched on the top. Let cool in pan on a wire rack for 20 to 30 minutes. Then invert onto the wire rack. Let cool completely. Place on a serving plate. Heat chocolate in a microwave safe measuring cup or bowl on 30 second intervals. Stir between heating again. Try not to over heat. Using a spoon or a fork, drizzle over cake. While frosting is still warm, toss on your decorations. EAT UP, IT'S DELISH!
