Did you know...
"Beer is the becoming new wine. With the growing trend of beer as a cooking ingredient, combined with the rise of the craft beer industry, the variety of foods and beers available to consumers has never been more diverse and flavorful. Combining these trends, along with the impending March Madness (NCAA basketball tournament), is the second annual “Betty Bracket” program presented by Betty Crocker and sports-loving actor and popular TV personality Mario Lopez."
Launching March 13th, the 16-recipe Betty Bracket program creates the ultimate recipe tip-off between eight savory “Beer Meets Bar Food” recipes and eight sweet “Beer Meets Bakery” recipes. Each of the recipes features beer as an ingredient to provide a unique flavor and to help deliver the perfect assist to any viewing party. During three rounds of voting, fans will have the opportunity to cast their vote online to determine the nation’s top party food.
The sweet and savory brackets are made up of four smaller brackets – “Cheesetastic”, “Meaty Eats”, “Chocolate!”, and “Sweet Treats” – and include ideas like Beer Queso Nachos (Mario’s favorite!) andBlack and Tan Beer Pops, which plays upon the current craze for frozen pops. Also, just in time for St. Patrick’s Day, there are four new chocolate stout recipes that capitalize on the festive flavor of Guinness and other stout beers.
Just in time for St. Patty's Day is a yummy "Betty Bracket" recipe
Tall, Dark, and Stout Chocolate Layer Cake
Prep Time:40 minutes Total Time: 6 hours 30 minutes Serves: 16
1 box of box Betty Crocker® SuperMoist® devil's food cake mix
1 1/4 cups of Stout Beer
1/3 cup of vegetable oil
12 oz. of semi-sweet baking chocolate (finely chopped)
1 1/2 cups of whipping cream
1/2 cup of butter
6 tablespoons of caramel topping
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate about 3 to 4 hours or until spreading consistency.
Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired. Refrigerate cake at least 2 hours before serving. Store loosely covered in refrigerator.
Disclosure: This is not a sponsored post. No compensation was received. All information was provide for me to share with my readers on behalf of Betty Crocker. As always all opinion are 100% my own and never influenced in any way.