Ingredients

• 1 1/8 cups (250 g) butter
• 1 cup (2.5 dl) Guinness stout beer
• ¾ cup (80 g) cocoa powder
• 2 cups (400 g) granulated sugar
• ¾ tsp vanilla extract (or 1 tsp vanilla sugar)
• 2 eggs
• 2/3 cup (1.4 dl) buttermilk
• 2 ¼ cups (280 g) flour
• ½ tsp baking powder
• 2 tsp baking soda
• 1 pinch of salt
• ¼ cup (50 g) butter, soft
• 2 ½ cups (300 g) powdered sugar, sieved
• ½ cup (125 g) cream cheese

Instructions

Cake batter:

1. Put the butter in a saucepan large enough to hold all ingredients, melt over a medium heat, add the beer, cocoa, sugar and vanilla (or vanilla sugar), mix. Remove from heat,
2. Mix the eggs and buttermilk together and mix with the beer mixture.
3. Mix the flour, baking powder, baking soda and salt, stir into the beer mixture.
4. Pour into the prepared springform pan.
5. Bake at 320°F (160°C) convection oven for approx. 50 minutes or 350°F (175°C) in regular oven for approx. 60 minutes.
6. Test with a skewer and leave to cool.

Frosting:

1. Mix the remaining ¼ cup butter and powdered sugar with a hand mixer until fine crumbs form.
2. Add the cream cheese and continue to mix until the mixture is light and fluffy.
3. Spread over the cooled cake.

Shelf life: Store well wrapped, without icing and in the fridge for 3 days. Frozen for 2 months.
Tip: When cutting, dip the knife briefly in warm water after each cut so that the “beer foam” (icing) remains white.
 

Ingredients

• Cake:
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 cup Justin’s Maple Almond Butter
• (If you don’t want to buy maple almond butter, use plain + 1 tablespoon maple syrup.)
• ¼ cup honey
• 2 large eggs
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon cardamom
• ½ teaspoon lemon zest
• Frosting
• 1/3 cup coconut butter
• ½ cup coconut oil
• ½ tablespoon honey
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• Optional-pecans for topping

Instructions

Directions:
1. Preheat oven to 350F.
2. Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.
3. Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!
4. Assemble! Allow the cake to cool completely. Completely. For real. When you’re sure it’s cooler than Mr. Mike Ness in Red Square in February, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut. Do not snarf your cake yet – save it for Thanksgiving dinner!
5. Chill out. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.

Ingredients

For the Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting

• 2 ½ to 4 cups confections sugar; enough to reach desired consistency
• 1 stick (½ cup or 4 ounces) unsalted butter, at room temperature
• 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Instructions

Make the cupcakes:

1. Preheat oven to 350°F. Line 24 cupcake cups with liners.
2. Put the butter with the beer in a sauce pan over medium heat and bring to a simmer.
3. Whisk in cocoa powder until smooth.
4. Cool slightly.
5. In a large bowl, whisk the flour, sugar, baking soda and salt.
6. In a mixer bowl, beat the eggs and the sour cream together.
7. Add the beer/butter/cocoa mixture and beat to combine.
8. Add the flour mixture and beat briefly just to combine.
9. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.
10. Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and ¾ if you want domed.
11. Bake for about 17 minutes, or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean.
12. Cool completely to room temperature.

Make the filling:

1. Chop the chocolate and transfer it to a heatproof bowl.
2. Heat the cream until simmering and pour it over the chocolate.
3. Let it sit for one minute and then stir until smooth.
4. Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes:

1. Let the ganache cool until thick but still soft enough to be piped.
2. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. (I went about half to 2/3 of the way down and used a small knife to help me extract the centers.)
3. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

1. In a large mixer bowl, whip the butter for several minutes until very light and fluffy.
2. Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff (you will know when this happens).
3. Slowly drizzle the Bailey’s (or milk or cream or a combination thereof) and whip until combined.
4. Ice and decorate the cupcakes. (It was difficult to spread the frosting with the opening for the ganache. It was easier to pipe little stars of frosting with a piping bag.)

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• ¾ cup milk

Instructions

Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.

Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 × 13 pan − Baked at 350 degrees F. for 30 to 38 minutes.

Ingredients

• 3 tablespoons butter
• 3¾ cups confectioners’ sugar (1 pound box)
• 4 to 5 tablespoons orange juice (approximately)
• 1½ teaspoon finely grated orange peel
• few grains salt

Instructions

1. Cream butter;
2. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading;
3. Stir in orange peel and salt.

Ingredients

• 1 box devils food or yellow cake mix.
• 1 pkg. instant vanilla pudding
• 1 can crushed pineapple, well drained
• 2 cups milk
• 1 8 oz. pkg. cream cheese
• 1 container cool whip

Instructions

Bake cake mix according to directions in a jelly roll or 9 × 13 pan @ 25 mins. or till toothpick comes out clean.
Cool.
Mix ½ cup of milk with cream cheese; add remaining milk and pudding, beat till smooth.
Spread mixture on cake; top with pineapple.
Top with cool whip.
Chill; store leftovers in refrigerator.

Ingredients

Ganache Frosting
12 oz bittersweet chocolate, chopped
1 ½ cups (12 oz) heavy cream
1 tsp vanilla extract

Cake
1 cup (8 oz) stout beer (We used Guinness, of course)
1 cup (8oz) unsalted butter
¾ cup unsweetened dutch-process cocoa powder
2 cups (8 oz) whole wheat flour (traditional or white whole wheat)
2 cups (14 oz) sugar
1 ½ tsp baking soda
¾ tsp salt
2 large eggs
6 tbsp (3 oz) sour cream (I used full fat greek yogurt)
1 cup (6 oz) bittersweet or semisweet chocolate chips (optional)

Instructions

Ganache: Make the frosting first, since it needs time to set up in the fridge. Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy medium saucepan. Pour the hot cream over the chocolate, and stir until the mixture is completely smooth. Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.

Cake: Preheat oven to 350. Grease and flour two 9 inch round cake pans. Place the stout and butter in a large heavy saucepan, and bring to a simmer over medium heat. Remove the pan from heat, add the cocoa and whisk until the mix is smooth. Set aside to cool.

Whisk together the flour, sugar, baking soda and salt in a large bowl. Beat together the eggs and sour cream in a large mixing bowl. Add the stout chocolate mixture, mixing to combine. Add the flour mixture and mix together at low speed. Scrape the sides and bottom of the mixing bowl, add the chocolate chips if using and mix again for 1 minute. Pour batter into prepared pans.

Bake the cake until a cake tester inserted in the center comes out clean, 45-50 minutes. Remove the cakes from the oven and cool on a rake for 10 minutes, then turn out of its pan onto the rack to cool completely.

Assembly: Frost as you would any layer cake. You got it from here right? I am tired of typing.

Ingredients

• 1 cup whole wheat pastry flour
• ¾ cup almond meal
• 2 tsp baking powder
• ¾ creamy natural (no sugar, no added oils) peanut butter
• ½ cup salted butter
• ¾ cup agave syrup
• 2 eggs
• ¼ cup milk ( I used unsweetened almond milk)
• 1 tsp vanilla extract
•  
• Frosting:
• ½ cup creamy peanut butter
• ¼ cup butter, softened
• 1 cup confectioners sugar
• ¾ cup cacao powder
• ~1/3 cup milk or enough to bring to spreadable consistency

Instructions

1. Heat over to 325.
2. Whisk flour, almond meal and baking powder in medium bowl.
3. In large bowl, beat peanut butter and butter. Add agave and mix for about 2 minutes, until smooth and creamy.
4. Add eggs, one at a time.
5. Add the flour mixture in parts, alternating with milk.
6. Stir in vanilla.
7. Pour ¼ cup into muffin cups, I used heart shaped silicon cups.
8. Bake 25-27 minutes until golden brown.
9. Frosting:
10. Beat peanut butter and butter until smooth. Add sugar and cacao powder. Add milk to thin to spreadable consistency.

Ingredients

• 1 cup water
• ½ cup butter
• 1 cup flour
• 4 eggs
• 12 oz. cream cheese, softened
• 4 ½ cup milk, not skim
• 3 pkgs.(4 serving size) vanilla instant pudding
• 8 oz. cool whip
• Hershey syrup for topping
• slivered almonds(optional)

Instructions

Preheat oven to 400 degrees. Place water in medium saucepan; heat until moderately hot. Reduce heat to low, add butter and melt. Remove pan from heat and add flour and beat lightly. Add eggs, one at a time-beating well after each addition. Spread in bottom of a lightly greased 10 x15 baking pan.
Bake for 20 -25 mins, or until golden brown; let cool then transfer to a serving platter.(you may also leave in pan)
Meanwhile, place cream cheese in a large bowl and beat; then add vanilla pudding mix and milk and beat about 2 mins. or until thick; spread over crust. Refrigerate 1 hour to set. Spread top with cool whip then drizzle with hershey syrup, garnish with slivered almonds if desired.
Refrigerate.

Ingredients

• 2 ¼ cup spelt flour (couldnt even tell the difference)
• 2 ½ baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ground cardamom
• 1 cup coconut oil
• 1 cup maple syrup
• 1 cup honey
• 4 oz carrot baby food
• 1 Tbsp finely grated fresh ginger
• 1 tsp vanilla extract
• 4 large eggs
• 3 cups coarsely grated carrots (I used food processor)
• 1 14 oz can crushed pineapple well drained
• 1 cup raisens
•  
• Frosting
• 1 package silken soft tofu
• ½ cup frozen orange pineapple juice concentrate, thawed
• 1 Tbsp maple syrup and 10 drops Vanilla Creme Stevia or 2 T. maple syrup and 1 tsp vanilla extract
• ½ tsp cider vinegar
• 1 Tbsp cornstarch
• 1 Tsbp water

Instructions

Cake:
Preheat oven to 325. Butter 13x9 sheet cake pan and flour.
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
Beat oil, maple syrup, honey, baby food, ginger and vanilla extract until smooth. Add one egg at a time, beating after each.
Add flour mix in two portions.
Add carrots, pineapple and raisens. Beat until blended.
Pour into pan and bake 1 hour or until toothpick comes out clean.
Cool in pan for at least ten minutes then invert onto serving platter and cool completely.

Frosting
Heat orange juice, maple syrup, stevia and cider vinegar in small pan. Bring to boil, then simmer for 5 minutes.
In small bowl whisk together the cornstarch and water. Whisk it into the simmering juice mix and continue to cook, constantly whisking until it thickens.
In food processor or blender, pour this mix onto tofu and blend until smooth and creamy, about 2 minutes.
Pour over top only of cooled cake.
Enjoy!

Ingredients

• ½ cup white sugar
• ½ cup butter
• 1 egg
• 1 cup molasses
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter.
3. Beat in the egg, and mix in the molasses.
4. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
5. Blend into the creamed mixture.
6. Stir in the hot water.
7. Pour into the prepared pan.
8. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean.
9. Allow to cool in pan before serving.

Ingredients

• 3 Tbsp Cream cheese, softened
• 3 Tbsp Earth Balance Buttery Spread, softened
• ½ tsp vanilla
• powdered sugar ¼ to 1/3 cup (i used the minimum)

Instructions

1. Using an electric mixer, whip the cream cheese, buttery spread and vanilla until smooth.
2. Sift in powdered sugar, 1 Tbsp at a time and mix until creamy and smooth.

Ingredients

• List 1
• ½ cup brown sugar
• 1/8 cup OmniBalance Stevia Sweetner or ½ cup sugar
• ½ Smart Balance Buttery Spread melted, or oil
• 2 eggs
• ½ tsp salt
• 1 tsp cinnamon (I used 1 very large heaping tsp)
•  
• List 2
• 1 cup Whole wheat pastry flour
• 1 cup grated carrot
• 1 tsp baking powder
• ¼ cup chopped walneuts
• ¼ cup raisins
• 8 ounces crushed pineapple, drained
• ¾ tsp baking soda

Instructions

1. Mix first list of ingredients well.
2. Then add the second list of ingredients.
3. Mix.
4. Bake at 350 in greased 8x8 or 9x9 pan until toothpick inserted in center comes out clean, about 40 minutes.
5. Frost with Cream Cheese Frosting.
6. To doulbe recipe, double all ingredients, bake at 350 in 9x13 pan about 50 minutes.

Ingredients

• 2/3 cup butter, softened
• 1 2/3 cup sugar
• 3 eggs
• 2 cups flour
• 2/3 cup baking cocoa
• 1 ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cup milk
• Powdered sugar, for dusting

Instructions

In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition.

Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with the milk, beating until smooth after each addition.

Pour batter into a greased and floured 13 X 9 inch baking pan. Bake at 350F for 35 to 40 minutes, or until cake tests done. Cool. Dust with powdered sugar.

Ingredients

• 1 white cake mix
• 2 pkgs. instant pistachio pudding
• ½ cup oil
• ½ cup water
• ½ cup milk
• 5 eggs
• ½ cup chopped nuts

Instructions

Bake 1 hr @ 350

Frost with frosting made from
½ pint heavy cream
1 pkg pistachio instant pudding
1 small container cool whip. Mix together and frost.

Ingredients

• 6 tablespoons butter or margarine, softened
• 1/3 cup cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 2/3 cups confectioners’ sugar

Instructions

1. Cream butter in a small mixing bowl.
2. Add cocoa and sugar alternately with milk.
3. Beat to spreading consistency.
4. Stir in vanilla extract.
5. Adjust consistency if necessary with more milk or icing sugar.

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ¼ cups white sugar
• 4 eggs
• 1 ½ teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 3 − 9 inch round cake pans.
3. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
4. Sift together flour, baking soda, baking powder and salt; set aside.
5. In a large bowl, cream butter and sugar together until light and fluffy.
6. Beat in eggs one at time, then stir in vanilla.
7. Add the flour mixture alternately with the cocoa mixture.
8. Spread batter evenly between the 3 prepared pans.
9. Bake in preheated oven for 25 to 30 minutes.
10. Allow to cool.

Ingredients

• 1 yellow cake mix
• ¼ cup oil
• 4 eggs
• 1 pkg. vanilla instant pudding
• 1 1/3 cups water
• 2 cups coconut
• 1 cup chopped pecans

Instructions

Mix 1st 5 ingredients together and beat 4 minutes with mixer. Add coconut and nuts. Pour into 2 greased 9" pans. Bake at 350 for 35 minutes or till done when tested with a cake tester.

Frosting:
Toast 2 cups coconut(I put it in a glass baking dish in oven while cake is baking- about 5-8 mins. stir often and watch very carefully so it doesn’t burn)
Combine 2 tbsp. butter or margarine, softened and 1 pkg.(8oz.) cream cheese softened, ½ tsp. vanilla and 2 tsp. milk and beat together. Gradually add 3 ½ cups confectioners sugar beating well. Stir in 1 ¾ cups toasted coconut.
Split each cake in 2 and spread frosting between each layer and top and sides. Sprinkle top with remaining ¼ cup toasted coconut. Refrigerate any leftovers.

Ingredients

• Angel Food Cake
• 1 8-ounce container mascarpone or 1 8-ounce package cream cheese, softened
• ½ cup sifted powdered sugar
• 3 tablespoons coffee liqueur
• 2 cups whipping cream
• ¼ cup sifted powdered sugar
• 2 tablespoons coffee liqueur
• ¾ cup strong black coffee
• ¼ cup coffee liqueur

Instructions

For filling, combine mascarpone cheese, the ½ cup powdered sugar, and 3 tablespoons liqueur. Beat with an electric mixture until smooth. Set aside.

Combine whipping cream, the ¼ cup powdered sugar, and 2 tablespoons liqueur; beat until stiff peaks form. Fold ½ cup whipped cream mixture into mascarpone mixture. Set mascarpone filling aside.

To assemble, cut cake horizontally into three even layers. Place first cake layer on a large serving plate. With a long-tine fork or skewer, poke holes in tops of each cake layer.

Combine coffee and the ¼ cup liqueur; drizzle over each layer. Spread half of the mascarpone mixture on top of the first cake layer. Add second layer, then spread with the remaining mascarpone filling. Then top with the remaining cake layer. Frost entire cake with the whipped cream mixture. Cover and chill up to 2 hours.

To serve, if desired, drizzle Mocha Fudge Sauce over cake or sprinkle with unsweetened cocoa powder and chocolate curls.

Mocha Fudge Sauce: Heat 1 jar fudge ice cream topping until warm. Stir in 3 tablespoons coffee until easy to stir.