Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

Bruce Aidells
Recipe by Cooking Light October 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.

  • Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.

  • Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.

Source

Bruce Aidells's Complete Book of Pork

Nutrition Facts

244 calories; calories from fat 30%; fat 8g; saturated fat 5g; mono fat 1.9g; poly fat 0.4g; protein 3g; carbohydrates 40.1g; fiber 0.8g; cholesterol 43mg; iron 2mg; sodium 295mg; calcium 43mg.
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