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Ingredients
- 1 stk Butter, room temperature
- 1 1/2 c. Soft dark brown sugar
- 2 c. Self-raising flour
- 1 1/2 tsp Baking pwdr
- 1 pch Salt
- 2 x rounded TBSP Hershey's Cocoa Grated rind of 1 orange
- 4 x Large eggs
- 1/2 c. Guinness Stout ICING
- 1 stk butter, softened
- 1/2 x -2 c. confectioner's sugar Large orange--grated rind & juice of
Directions
- Preheat oven to 375F. Grease two 8-9-inch cake pans. Cream the butter and sugar till light and fluffy. Sift the flour, baking pwdr, salt and cocoa into a bowl. Add in the orange rind to the creamed butter and beat in the Large eggs, one at a time, including a spoonful of the measured flour mix with each one, and beating well between additions. Gently fold in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mix between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 min, or possibly till the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cold on a wire rack.
- Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and sufficient juice to make an icing which is soft sufficient to spread. When the cakes are cool, use half the icing to sandwich them together, and spread the rest on top.
- Servings:
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