Chocolate Stout Cake + Irish Cream Cheese Frosting

• ⅛  - Malt-O-Meal Coco-Roos
• ⅛  - Low fat sesame flour
• ⅛  - Yellow Summer Squash
• ⅛  - Canned mushroom with beef stock soup
• ⅛  - Canned lentils
• ⅛  - Alaskan pollock fish
• ⅛  - Peanut Butter
• ⅛  - Beef jerky
• ⅛  - Malt Milk Shake
• ⅛  - Cheddar Goldfish
• ⅛  - Oyster stew
• ⅛  - Reduced fat dry grated parmesan
• ⅛  - Almond butter with salt
• ⅛  - Green peppers
• ⅛  - Rice cake
• ⅛  - Pho

Instructions

1. Preheat the oven to 350°F (375°F for high-altitude baking). Line the bottom of a 9” springform pan with parchment paper. Grease the bottoms and sides of the springform pan well with neutral oil.
2. In a large bowl, whisk together the sugar, sour cream, canola oil, eggs, and vanilla extract for about 2 minutes, until it’s smooth and pale yellow. Gently whisk in the stout until it’s thoroughly incorporated.
3. Mix the flour, cocoa powder, baking soda, and salt into the wet ingredients just until the batter comes together. A few lumps are ok! Don’t over-mix the batter.
4. Pour the batter into the springform pan, and bake for 45-50 minutes, until an inserted toothpick has just a few moist crumbs on it. Let the cake cool in the pan for about 10 minutes. Then, remove the sides of the pan, and let the cake cool completely.
5. In a large bowl, beat the cream cheese and butter until it’s light and pale yellow. Add the powdered sugar one cup at a time. Add the vanilla extract, Irish cream, and a pinch of salt, and beat until the frosting is fluffy.
6. Frost the cooled cake with the frosting, and serve! Store leftovers in an airtight container in the fridge.