Gingerbread Cake With Stout Buttercream

1. 1

   Preheat oven to 350.

2. 2

   Grease and flour 2 8-inch cake pans.

3. 3

   Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined.

4. 4

   Pour batter evenly into pans.

5. 5

   Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.

6. 6

   Cool in pans on a wire rack 10 minutes.

7. 7

   Remove from pans, and let cool on wire rack 1 hour or until completely cool.

8. 8

   Beat softened butter at medium speed with an electric mixer until creamy.

9. 9

   Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition.

10. 10

    Beat 1 minute or until light and fluffy.

11. 11

    Spread stout buttercream between layers and on top of cake only, not the sides.

12. 12

    Garnish with rosemary sprigs and toasted pecans , if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.