Indeed the spirit has caught me! This recipe I got out of a newspaper about 10 years ago. I didn’t have a good recipe filing system, so I actually carried this in my wallet for that entire time. Luckily I somehow managed to keep it in one piece!

I chose to bake this in a 13×9 inch glass pan and just top each piece with whipped cream. Add about 10-15 minutes to the baking time.

I couldn't help myself- I started eating before I took the picture.

This is a fabulous recipe-slightly bittersweet and rich. Courtesy of Guinness.

Guinness Chocolate Cake

1/4 cup cocoa powder (for dusting cake pans)

2 sticks butter or margarine (butter is always MY preference)

1 cup Guinness Stout (can is best which I wouldn’t say for most beers)

2/3 cup Dutch-process dark cocoa powder

1 teaspoon salt

2 cups unbleached flour

2 cups sugar

1 1/4 tsp baking soda, sifted

2 extra large eggs

1/2 cup sour cream

     Heat oven to 350′. With cocoa powder, lightly dust two greased 8-inch springform pans.  In a heavy saucepan or microwave, heat butter, Guinness and cocoa powder until melted, cool.

I do this in the mixer: Sift dry ingredients together. Add the Guinness mixture and beat for 1 minute on medium speed. Add egs and sour cream and beat 2 minutes on medium spped.

Pour batter into pans and bake at 350′ for 25-30 minutes or until a knife inserted in the middle comes out clean. Place pans on wire rack to cool for about 10 minutes, then remove the sides and cool completely.

Frost with your favorite frosting. It hardly needs any if you love cake.