Chocolate beer cake
Instructions:
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This old Colonial recipe must have been developed by those who brewed their own beer. Deep, rich, and moist, this cake has an especially good chocolate flavor. The cake keeps well and actually improves in flavor for up to three days.
- 2⁄3 cup butter, at room temperature;
- 2 cups sugar;
- 2 eggs;
- 2 squares (2 ounces) unsweetened chocolate, melted;
- 21⁄4 cups all-purpose flour;
- 2 teaspoons baking soda;
- 1 teaspoon salt;
- 3⁄4 cup buttermilk;
- 1 cup beer;
- Chocolate Cream Frosting.
- Preheat oven to 350°F. Butter and flour two 9-inch-round cake pans or one 9-by- 13-inch pan.
- In the large bowl of an electric mixer, cream the butter and sugar until smooth. Add the eggs and beat until light and creamy. Mix in the melted chocolate. In another bowl, stir together the flour, baking soda, and salt. Add dry ingredients to the creamed mixture along with the buttermilk and beer, mixing until the batter is smooth. Turn the batter into the prepared pan or pans. Bake 25 to 30 minutes for the layers, 40 to 45 minutes for the oblong pan. Cool. Frost with the Chocolate Cream Frosting.
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