St. Patrick's Stout Spice Cake FUSF
St. Patrick's Stout Spice Cake FUSF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, st. patrick's stout spice cake fusf. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

St. Patrick's Stout Spice Cake FUSF is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. St. Patrick's Stout Spice Cake FUSF is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook st. patrick's stout spice cake fusf using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make St. Patrick's Stout Spice Cake FUSF:
  1. Take 1 1/2 cups (7 1/2 ounces) all-purpose flour
  2. Make ready 3/4 cup (2 1/4 ounces) unsweetened cocoa powder
  3. Make ready 1 1/2 cups (10 1/2 ounces) granulated sugar
  4. Take 2 tbsp Six Spice Mix FUSF (separate recipe)
  5. Take 1 1/4 teaspoons baking soda
  6. Make ready 3/4 teaspoon baking powder
  7. Prepare 3/4 teaspoon salt
  8. Take 3/4 cup whole milk yogurt
  9. Take 1/2 cup Irish stout beer
  10. Make ready 1/4 cup vegetable oil
  11. Get 2 large eggs
  12. Make ready 1 teaspoon vanilla extract
  13. Make ready Easy Frosting FUSF (separate recipe)
  14. Prepare Green food coloring
Instructions to make St. Patrick's Stout Spice Cake FUSF:
  1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, spice mix and salt. Whisk yogurt, beer, oil, eggs, and vanilla together in second bowl. Whisk yogurt mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula.
  2. Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours.
  3. Prepare Easy Frosting. Add food coloring to preference.

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