Table of Contents
In a large saucepan, heat beer and butter until butter is melted. Remove from heat. Whisk in sugar and cocoa powder until blended. Combine eggs, sour cream and vanilla in a medium bowl. Whisk contents of medium bowl into beer mixture. Combine flour and baking soda. Whisk into beer mixture until smooth. Pour into prepared pans.
Whisk in sugar and cocoa powder until blended. Combine eggs, sour cream and vanilla in a medium bowl. Whisk contents of medium bowl into beer mixture. Combine flour and baking soda. Whisk into beer mixture until smooth. Pour into prepared pans.
Instructions Preheat oven to 350 F. Grease and flour 2 9-inch cake pans and set aside. In a medium bowl whisk together all-purpose flour, baking soda, salt and cocoa powder. In a large bowl, cream together granulated sugar, brown sugar and butter. Beat in eggs. Fold in vanilla extract and sour cream.
Directions. Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan. Bake at 350 degrees F (175 degrees C) for 55 minutes.
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