Table of Contents
A quick and easy spice cake made with beer! Our family enjoys this cake as a Christmas Eve goodie! Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×5 inch loaf pan. Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl.
In a medium bowl, combine flour, baking soda, and salt together; set aside. In large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, melted chocolate, and vanilla extract. Add dry ingredients to the creamed butter mixture alternately with the beer, buttermilk, and reserved cherry juice.
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.
For the chocolate beer frosting: In a large bowl, combine the cocoa powder, butter, corn syrup, beer, vanilla extract, and salt. Add the powdered sugar and beat until smooth. Spread evenly over the cake. Cut into to squares to serve and enjoy!
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