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Posts Tagged ‘cream cheese icing’

I discovered a green deficiency in my wardrobe this morning and decided to make an Irish-themed cake to avoid the St. Patty’s pinching-vigilantes.  A couple friends were coming over for tea shortly, so I selected the cake on my friend Katty’s blog, which looked easy and festive.

After a quick mix in one bowl (love that!), my kitchen filled with the best aroma in the world: baking chocolate.  As the cake cooled, I whipped up an addictive batch of Bailey’s-spiked cream cheese glaze (which I was sorely tempted to dye bright green).  The deep chocolate cake baked up fluffy and boxed-mix-perfect, while the Bailey’s icing pushed it over the edge into venial sin.

If you’re looking for a delicious way to commemorate the holiday, you can hardly do better than combining Guinness, chocolate, Bailey’s, coffee, and cream cheese. Granted, binge-drinking frat boys would probably contend otherwise.

In any case, happy St. Patrick’s Day!

(Adapted from Katty’s Kitchen)

Guinness Chocolate Cake

-1/2 c. raw (demerera) sugar (or sub. white sugar)
-1/2 c. dark brown sugar, firmly packed
-scant 1 c. all-purpose flour
-scant 1/2 c. unsweetened cocoa powder
-3/4 tsp. baking powder
-3/4 tsp. baking soda
-1/2 tsp. salt
-1 tsp. instant coffee or instant espresso granules, optional (or sub. 1/4 c. strong brewed coffee for 1/4 c. of the milk)
-1 egg
-1/2 c. milk
-1/4 c. vegetable oil
-1 tsp. vanilla extract
-2 tsp. Bailey’s liqueur
-1/2 c. Guinness (full disclosure: I successfully substituted dark German beer,  because I couldn’t find Guinness at my local market.  St. Patty promptly rolled in his grave.)

1. Grease and flour (or use cocoa powder) an 8×8-in. square or 8-in. round pan. Preheat oven to 350F.

2. In a large mixing bowl, whisk together the dry ingredients (except for the instant coffee).

3. Pour the Guinness into a small saucepan and add the instant coffee granules, if using. Bring just to a boil.

4. Stir the egg, milk, oil, Bailey’s, and vanilla extract into the dry mixture. Gradually whisk in the Guinness-coffee mixture.  The batter will be somewhat thin.

5. Pour batter into prepared pan (I used a springform) and bake on the middle rack for 30-35 min., or until a toothpick inserted in the middle comes out clean.

6.  Cool 10 minutes; remove from pan to wire racks. Cool completely before frosting.

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I won’t say too much about these bars, other than that they are delicious.  You already know that soft, fluffy baked goods drizzled with cream cheese icing are my Kryptonite.  The next time you have a couple of overripe bananas, you know what to do.

Just don’t come knocking.

You can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. bananas (weighed after peeling—about 1 1/2 medium bananas), mashed
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/2 tsp. salt
-1/2 tsp. baking soda (more…)

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