Ingredients

• 1 cup oatmeal stout or Guinness Stout
• 1 cup dark molasses (not blackstrap)
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cardamom
• 1 tablespoon grated, peeled fresh gingerroot
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• Confectioners sugar for dusting
• 10-inch (10- to 12-cup) bundt pan

Directions

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes, or until the top springs back when gently pressed. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Note:

• Better if made a day ahead. It will keep 3 days, covered, at room temperature.

Serves 8 to 10

Ingredients

• 1 cup butter
• 2 1/2 cups sugar
• 2 eggs
• 2 cups buttermilk
• 2 cups sifted all-purpose flour
• 1/4 tsp. salt
• 2 tbls. cocoa
• 2 tsps. soda
• 2 tbls. vanilla
• Chocolate Frosting (recipe follows)

Directions

1. Cream butter. Add sugar and cream well together.

2. Add eggs, one at a time, beating well after each addition.

3. Combine flour, salt, cocoa and soda.

4. Add buttermilk and dry ingredients alternately. Then add vanilla and mix.

5. Bake in 4 greased and floured (9-inch) layer pans in a preheated 350-degree oven for 25 minutes or until done. Frost between layers and on tops and sides with Chocolate Frosting.

Chocolate Frosting
6 (1-oz.) squares unsweetened chocolate
2/3 cup butter (about 11 tbls.)
Dash of salt
6 cups sifted powdered sugar, divided
1/2 cup half-and-half
3 tsps. vanilla

1. Melt chocolate. Beat butter, salt and 2 cups of sugar until fluffy. Blend in chocolate.

2. Add remaining sugar alternately with half-and-half and vanilla. Beat well.

Source: The Advocate – (Melinda Winans) Baton Rouge, La

Ingredients

• 1 3/4 cups Flour
• 1 1/2 cups Sugar
• 1/2 cup Lard (have used Crisco & Tenderflake)
• 1/2 cup Milk
• 2 Eggs
• 1 teaspoon Vanilla
• 5 Tablespoons Cocoa Powder
• 1 1/2 teaspoons Cream of Tartar
• 3/4 cup boiling water
• 1 teaspoon Baking Soda (dissolved in a little water) (about a tsp. or a touch more)

Directions

Cream lard and sugar together in bowl. Mix in flour, cocoa and cream oftartar. Stir in the milk and vanilla and then the eggs, one at a time. Stir in the boiling water and then the baking soda (in the little water). Pour into a greased cake pan. It makes a High 8×8″ cake or a low 9×13″ cake. Bake at 350F for about 50-60 minutes or until a toothpick inserted in center comes out clean.
Frost with icing of your choice when cool or sprinkle with powdered sugar.

Ingredients

• 1 cup sour cream
• 1 ts cream of tartar
• 2/3 ts baking soda
• 1 1/2 cups flour and 2 tlbsp if needed
• 2 to 4 cups sliced strawberries with 1 cup sugar
• 1/2 ts almond extract butter

Directions

Mix sour cream and dry ingredients. Roll out to 1/2 inch thick spread in pan. Bake 350 degrees for 20 mins or medium brown. Cool 5 mins. Cut in half and spread butter on the top and bottom layers and spoon 1/2 of the berries on and then spread with cool whip and place the top on and repeat. Garnish with 8 whole berries. SERVE….

Ingredients

• 1 (1-lb.) box powdered sugar
• 1/4 tsp. salt
• 1 stick (1/2 cup) softened unsalted butter
• 3-4 tbls. milk
• 1 tsp. pure vanilla extract (For almond butter cream, omit vanilla and use pure almond extract)

Directions

1. In a large bowl, sift powdered sugar and salt.

2. Add softened butter and combine using an electric mixer on low speed.

3. Once combined, increase speed to medium and add milk and vanilla (or almond).

4. Beat 1 to 2 minutes until creamy or until icing reaches spreading consistency.

To make Chocolate Buttercream Icing: Add 4 tablespoons unsweetened cocoa powder when sifting powdered sugar and salt, and then continue with the steps as directed.)