Tipsy Cake with Waldorf Icing |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another tasty cake recipe giving beer a functional use (other than making people dysfunctional /lol). Make the cooked part of the icing after you put the cake in the oven so it has time to cool, or you can also put it in the fridge to cool faster. This cake is also very good without the nuts if you don't like them. Ingredients:
2/3 cup margarine |
2 cups sugar |
2 eggs |
3 tablespoons cocoa |
1 tablespoon margarine |
2 1/2 cups flour |
1/2 cup chopped nuts |
2 teaspoons baking soda |
1 cup cold beer |
3/4 jar maraschino cherry, drained |
1/4 cup cherry juice |
3 tablespoons flour |
1 cup milk |
1 teaspoon vanilla |
1/2 cup margarine, softened |
1/2 cup butter, softened |
1 cup granulated sugar |
Directions:
1. CAKE-.
2. Preheat oven to 350 degrees.
3. Mix all ingredients except cherries, juice, and nuts in large bowl.
4. Mix until smooth.
5. Cut cherries into small pieces (about quartered), and add to batter.
6. Add cherry juice and nuts and stir.
7. Pour into greased 9X13-inch pan, and bake for 40 minutes at 350 degrees.
8. ICING-.
9. In small saucepan, cook flour and milk until very thick, stirring constantly.
10. Cool well.
11. Cream remaining ingredients well.
12. Add cold flour mixture and beat until sugar is no longer grainy (this takes a while; at least 5 minutes).
13. Frost cooled cake and sprinkle with chopped nuts, if desired.
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