Chocolate-orange guinness cake

 
                       Chocolate-orange Guinness Cake
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Irish                            Cakes
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    8       oz           Butter, room temperature
    8       oz           Soft dark brown sugar
   10       oz           Self-raising flour
    1       t            Baking powder
    1       pn           Salt
    2       T            Cocoa (rounded T's)
                         Grated rind of 1 orange
    4                    Eggs
      1/2   c            Guinness
                         -----ICING-----
    4       oz           Butter
    8       oz           Confectioners' sugar
                         Orange(juice, grated rind)
 
   Preheat oven to 375F.  Grease 2 8-9-inch cake pans.  Cream the butter and
   sugar until light and fluffy.  Sift the flour, baking powder, salt and
   cocoa into a bowl.  Add the orange rind to the creamed butter and beat in
   the eggs, one at a time, including a spoonful of the measured flour
   mixture with each one, and beating well between additions.  Gently mix in
   the Guinness, a tablespoonful at a time, including another spoonful of
   flour with each addition.  If there's any flour left over, fold it in
   gently to mix;  blend thoroughly without over-beating.  Divide the mixture
   between the tins, smooth down, and put the cakes into the center of the
   preheated oven.  Reduce the heat to moderate (350F) and bake for 35-40
   minutes, or until the cakes are springy to the touch and shrinking
   slightly in the pans.  Turn out and cool on a wire rack.
   .
   Meanwhile, make the icing.  Cream the softened butter and icing sugar
   together thoroughly, then blend in the grated orange rind and enough juice
   to make an icing that is soft enough to spread.  When the cakes are cold,
   use half the icing to sandwich them together, and spread the rest on top.
  
 
 
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