St. Patrick's Stout Spice Cake Recipe by Jim Kennedy
Cooking Instructions 1 Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, spice mix and salt. Whisk yogurt, beer, oil, eggs, and vanilla together in second bowl. Whisk yogurt mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula. 2 Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours. 3 Prepare Easy Frosting. Add food coloring to preference. 1 Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, spice mix and salt. Whisk yogurt, beer, oil, eggs, and vanilla together in second bowl. Whisk yogurt mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula. 1 Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, spice mix and salt. Whisk yogurt, beer, oil, eggs, and vanilla together in second bowl. Whisk yogurt mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula. 2 Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours. 2 Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours. 3 Prepare Easy Frosting. Add food coloring to preference. 3 Prepare Easy Frosting. Add food coloring to preference. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Brad's french onion pork chop bake Keto Bacon Spinach Salad Brad's Chinese almond chicken Simple Tuna Pasta Salad Mike's Asian Chicken Dumpling Soup With Shrimp Brad's french onion pork chop bake Keto Bacon Spinach Salad Brad's Chinese almond chicken Simple Tuna Pasta Salad Mike's Asian Chicken Dumpling Soup With Shrimp Baingan ka Bharta Farali Jalebi Akhrot ki barfi healthy and tasty Vickys Oat & Quinoa Porridge, GF DF EF SF NF Royal KALAKAND Keto Bacon Spinach Salad Corn masala bhelpuri Stuffed zayka mathari Dahi Vada Dudhi Halwa Baingan ka Bharta Farali Jalebi Akhrot ki barfi healthy and tasty Vickys Oat & Quinoa Porridge, GF DF EF SF NF Royal KALAKAND Keto Bacon Spinach Salad Corn masala bhelpuri Stuffed zayka mathari Dahi Vada Dudhi Halwa