This Nicole Rees recipe first appeared in one of the Holiday Baking issues that Fine Cooking published several years ago. Since it contains stout and since we are nearing St. Patrick's Day, I figured it was time to revisit this cake. It's a great cake, moist and chocolatey. It calls for 1-1/4 cups of stout; unfortunately, the bottle of Guinness stout that I bought measured 1-1/2 cups of liquid. Thus, 1/4 cup was ladled out and discarded. (Although I enjoy beer, I am not a stout fan.)
Now that I've got five bottles of stout left to use, I guess I'll be making another stout cake (this one recently featured on the King Arthur Flour Web-site blog).
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