Chocolate Stout Cake

Directions

1. 1
   {"0":"Preheat oven to 350\u00b0F. Butter three 8-inch round cake pans with 2-inch-high sides.","1":"Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups","2":"butter to simmer in heavy large saucepan over medium heat.","3":"Add cocoa powder and whisk until mixture is smooth. Cool slightly.","4":"Whisk flour, sugar, baking soda, and 1 1\/2 teaspoons salt in large bowl to blend.","5":"Using electric mixer, beat eggs and sour cream in another large bowl to blend.","6":"Add stout-chocolate mixture to egg mixture and beat just to combine.","7":"Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.","8":"Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack;","9":"cool 10 minutes. Turn cakes out onto rack and cool completely.","10":"Place 1 cake layer on plate. Spread 2\/3 cup icing over (see next recipe ).","11":"Top with second cake layer. Spread 2\/3 cup icing over.","12":"Top with third cake layer. Spread remaining icing over top and sides of cake.","13":"Makes 12 servings.","15":"VANILLA CREAM CHEESE FROSTING","16":"12 ounces cream cheese, room temperature","17":"1\/2 cup (1 stick) unsalted butter, room temperature","18":"2 teaspoons vanilla extract","19":"4 cups powdered sugar","20":"Using electric mixer, beat 12 ounces cream cheese,","21":"1\/2 cup butter and vanilla extract in large bowl until smooth.","22":"Add powdered sugar 1 cup at a time, beating until smooth after each addition.","23":"Makes about 3 1\/4 cups."}