Christmas Bark

Christmas Bark

Might Not Be The Prettiest Chocolate Candy, But It Sure Is Addicting!

Difficulty:  Easy

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

4-6 Ghiradelli Chocolate bars

1 cup mini marshmallows 

1 cup roasted pecans

6 Chocolate covered pretzel rods with candy cane

2 cups mini pretzels 

1 cup broken Honey Graham Crackers 

12 mini candy canes

Cooking Tools

Sheet pan

Parchment paper

Directions

Preheat oven to 350 Degrees F.  Line sheet pan with parchment paper including the sides.  Place chocolate bars side by side on sheet pan and place in the oven for about 15 minutes or until melted. Remove chocolate from oven and swirl with a spoon or a wooden skewer  to remove the lines and incorporate each bar to one another. Start adding all your other ingredients by layering into the chocolate. Make sure your ingredients touch the chocolate so as the chocolate cools and hardens the ingredients don't fall off.  Set aside to cool and firm up. Break apart into barks and serve!

Yields 1 sheet pan

Gluten Free Chocolate Brownies

Gluten Free Chocolate Brownies

Honestly, You Couldn't Tell The Difference!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 25-30 minutes

Ingredients 

1 cup King Arthur Gluten-Free Flour

2/3 cup Dutch sweet cocoa

1 3/4 cup sugar

1/2 tsp baking powder

3/4 tsp salt

1 cup chopped pecans

1 cup of chocolate chips

3 large eggs

1/2 cup melted plant based butter or butter

1/4 cup cooled coffee

 Cooking Tools

Mixing bowl

Brownie pan

Directions 

Preheat oven to 350 Degrees F.  Whisk all ingredients in a mixing bowl, pour into a well greased baking dish and bake for 25 minutes. Cool, cut and serve.

Serves 12

Mexican Hot Chocolate

Mexican Hot Chocolate

Not a simple Hot Chocolate, The Cinnamon Is A Nice Hint Of Warmth! Topped With A Cinnamon Whipped Cream!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

Nestle Abuelita Hot Chocolate Tablets

4-5 cups whole milk

2 cups heavy whipping cream

1/4 cup sugar

1/4 tsp cinnamon

4 chocolate & marshmallow stir sticks

Directions

Pour milk in small pot on low heat, place 1 whole tablet into hot milk, stir until melted. Adjust sweetness level by adding 1/4 of the tablet at a time..  While chocolate milk is simmering, Whip heavy cream, sugar and cinnamon until peaks are formed. Pour Hot chocolate into mugs, top with a dollop of whip cream and serve with a chocolate marshmallow stir stick. Enjoy!!

Serves 4

Chocolate Biscoff Brioche

Chocolate Biscoff Brioche
Great Ingredients To Create Something New!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
Brioche bread, sliced 3/4-1 inch slices
1/2 jar Biscoff Cookie Butter https://www.shopbiscoff.com/biscoff-cookie-butter
1 cup semi-sweet chocolate chips + topping
4 eggs
3/4 cup milk
2 tbsp sugar
1/2 tsp cinnamon
1 tbsp melted butter
powdered sugar

Cooking Tool

Bread loaf pan

Shallow mixing bowl 

Directions
Preheat oven 350 Degrees F. Between 2 slices of Brioche, spread cookie butter and sprinkle with chocolate chip evenly, creating a sandwich. Make 5 sandwiches then whisk together eggs, milk, sugar and cinnamon in a whisking bowl. Prepare loaf pan by greasing all sides with the melted butter. Dip each sandwich on all sides in the egg mixture an place each sandwich upright next to each other. Pour any egg mixture left on top of the bread. let the bread soak up the mixture for 15 minutes before placing in oven.  Bake in oven for 45 minutes, let cool before taking the loaf out on a serving platter.  garnish with powdered sugar and chocolate chips.
Yields 1 loaf

Is This Dessert Or Breakfast?

Chocolate Pear Cake

Chocolate Pear Cake
A Box Cake Mix Can Be Elevated To Something Elegant!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50-60 minutes

Ingredients

Betty Crocker Dark Chocolate Cake Mix

3-4 whole pears, peeled, stem on

1 cup milk

3/4 cup softened butter

1/4 cup vegetable oil + greasing

2 tsp almond extract

3 eggs

confectioners sugar for dusting

Cooking Tools

Nonstick loaf pan

Parchment paper

Medium mixing bowl 

Directions
Preheat oven 350 Degrees F.  Whisk together dry and liquid ingredients until well blended. Grease loaf pan and line the long side of pan with parchment paper allowing for some overhang (this allows for easier lifting of the cake out of the pan). Pour some batter to line bottom of pan.  Place 3-4 pears in the center of the bake pan allowing for space in between. Pour the batter slowly and evenly around the pears. Bake in oven for 50-60 minutes, insert toothpick to see if it comes out clean. Remove from oven and let rest in pan for 15 minutes before removing.
Yields 1 loaf 

Southern Cracker Candy

Southern Cracker Candy
A Yummy Southern Treat!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

30 Keebler Club Crackers

2 sticks unsalted butter

1 cup brown sugar

1 1/2 cups semi-sweet chocolate chips

1 cup chopped pecans

1 tsp vanilla extract

Cooking Tools

10 X 15 sheet pan

Parchment paper

Small saucepan

Directions
Preheat oven to 300 Degrees F. Line sheet pan with parchment paper. Line club cracker on parchment paper. Heat butter, vanilla extract and brown sugar in a saucepan, bring to a boil for 3 minutes, then pour over crackers then place in oven for 5 minutes.  Spread chocolate chip and chopped pecans evenly over crackers. Cut into chunks or squares before completely cooled. Store in refrigerator after completely cooled.
Serves 8 

Ice Cream Cake Parfait

Ice Cream Cake Parfait

Create a Second Dessert With Leftover Cake!
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

leftover chocolate cake, small cubes

chocolate chip ice cream

3/4 cup heavy cream

2 cups semi-sweet chocolate chips

1 tsp butter

whipped cream (optional)

Cooking Tools

Bain Marie 

Directions
In a Bain Marie add water to the bottom half and place the top half on top and place on berner on medium high heat.  whisk together chocolate chip and heavy cream until melted into a thick creamy chocolate sauce.  Add in a pat of butter and whisk until melted, this will make the sauce nice and glossy.  In a serving glass or bowl, add; cubed chocolate cake, ice cream scoops, then top with chocolate ganache, then add a second layer. top with whip cream (optional).
Serves 4

Chocolate Pudding With A Drambuie Whip

Chocolate Pudding With A Drambuie Whip
This Is An Adult Friendly Dessert!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 8 minutes
Cooling Time: 4-5 hours

Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
1 cup whipping cream
2 tbsp Drambuie
sliced strawberries, garnish
mint leaves, garnish

Cooking Tools
Medium saucepan
Small mixing bowl
Medium mixing bowl
Hand mixer

Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or until set.  Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream, pour Drambuie in the whip cream and whip for 10 secs.  Serve pudding with a dollop of cream, sliced strawberries and mint leaf for garnish.

Serves 6  

Black Forest Cupcakes

Black Forest Cupcakes
I Had To Use Cupcake Vineyards Black Forest Wine In This Decadent Dessert! This Is Becoming One Of My Favorite Reds!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

This Recipe Is As Simple As it Gets!

Ingredients

Organic Arrow Mills Chocolate Cake Mix

1 1/4 cup Cupcake Vineyards Black Forest Wine

1  1/2 sticks butter, melted

12-24 Bordeaux Maraschino cherries, stems removed

2 eggs

prepared Butter Cream Frosting

Cooking Tools
Muffin pan ( 6 or 12 count)
Muffin liners
Medium mixing bowl
Piping bag with tip
Cooling rack
Whisk

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, whisk together cake mix, wine, melted butter and eggs. Whisk ingredients until well incorporated.  Line cupcake pan with liners and place 2 cherries in the bottom of each liner. Fill liners with the cake batter almost to the top.  Bake in oven for 25-30 minutes.  Completely cool on rack before piping frosting on cupcakes.
Yields 6-12

Cupcake Vineyards Black Forest Wine enhances the deep dark flavor of the rich chocolate.  Subtle flavors of the wine runs throughout the cupcake!

The Bordeaux Maraschino Cherries adds the burst of extra sweetness and another level of flavor to the cupcakes!

Ferrero Rocher Fudge Brownies

Ferrero Rocher Fudge Brownies
With Toasted Marshmallow Creme
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box Dunkin Hines Chocolate Fudge Brownie Mix
9 Ferrero Rocher chocolates, crushed http://www.ferrerorocherusa.com/
1 egg
1 stick butter, melted + greasing
1/3 cup evaporated milk
1/4 tsp vanilla extract
9  tbsp Jet-puffed marshmallow creme
Cooking Tools
8 X 8 baking dish
Medium mixing Bowl
Kitchen torch
Whisk

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, whisk together the brownie mix, egg, melted butter, evaporated milk and vanilla extract.  Once mix is well blended, fold in the Ferrero Rocher chocolates. Place batter into a greased baking dish and bake in the oven 25-30 minutes.  Set aside to completely cool.  Right before serving, cut brownies into 9 squares, dollop 1 tbsp of Jet-puffed marshmallow and using a kitchen torch to toast golden brown.
Yields 9

Smores Pudding

Smores Pudding
An Adult Version Of a Childhood Favorite Dessert!
Difficulty: Easy
Prep Time: 20-25 minutes
Cooking Time: 10 minutes

No Need For Campfires For This Dessert!

Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
1 package graham crackers + garnish
1/2 stick butter, melted
2 cups mini marshmallows

Cooking Tools
Food processor
Chef's torch or Creme Brulee torch
Small mixing bowl
Sauce pan

Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.  Set pudding aside to cool.  In a food processor, add the graham crackers and pulse until becomes crumbs.  Place crumbs into a small mixing bowl and add melted butter, toss until coated.  Place buttered crumbs into dessert bowls evenly and up the sides.  Spoon in cooled chocolate pudding on top of the crust bottoms. Place about 1/2 cup of mini marshmallows on top of each pudding and using a chef's torch, torch marshmallows until slightly melted, garnish with a small piece of graham cracker. Serve immediately to get the flavors of a campfire smore.
Serves 4

 
 

Snickers Pudding

Snickers Pudding
All The Flavors Of The Perfect Candy Bar!
Difficulty: Easy
Prep Time: 15 minutes + 4 hours refrigeration
Cooking Time: 10 minutes

 

Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
1 can Nestle's Dulce de Leche
1 1/2 cups cold whipping cream
1/2 cup confectioners powdered sugar
2 tbsp creamy peanut butter
1 Snickers candy bar, sliced (garnish)

Cooking Tools
Medium sauce pan
Medium mixing bowl
Hand held mixer
Plastic wrap

Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.  Pour the pudding into 6 small serving bowls, let it come to room temperature.  In a microwave safe bowl, place the Dolce de leche and softened for about a minute, whisk until smooth and creamy. Place about a heaping tablespoon of Dolce de Leche in the center of the individual pudding and with the back of the spoon, spread to the edges.  Place plastic wrap over the room temperature pudding and place in refrigerator for 4 hours to chill.
Just before serving, pour the cream into a chilled bowl. Whip with a hand held mixer, and continue beating until soft peaks form, add peanut butter and confectioner powdered sugar and whip for additional 30 seconds until well blended. Take care not to over-beat the cream or it will be like whipped butter. Serve each pudding with a dollop of peanut butter whipped cream on top, and garnish with a slice of Snickers.
Serves 6

Triple Chocolate Cupcakes

Triple Chocolate Cupcakes
Take A Box Cake Mix And Go From Ordinary To Extraordinary!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box (Betty Crocker, Dunkin Hines) dark chocolate cake mix
1 stick butter, melted
1 1/3 cups coffee, cooled
3 eggs
1 tbsp sour cream
1 tsp vanilla extract
1 tsp cinnamon
1 cup semi-sweet chocolate chips + garnish

Cooking Tools
Cupcake baking pan
Cupcake paper liners
Large mixing bowl

Directions
Preheat oven 350 Degrees F.  In a large mixing bowl, add all the ingredients and whisk until well incorporated. Line cupcake pan with liners and fill each with batter 3/4 the way full.  Bake in oven for 25 minutes. Check to make sure center is done, with a inserted knife comes out clean.  Let cool before icing. Garnish with some semi-sweet chocolate chips.
Yield 10-12 cupcakes

Chocolate Ganache Frosting
Ingredients
2 cups semi-sweet chocolate chips
1/2 -3/4 cup heavy cream
1 tsp instant coffee granules
1/2 tsp cinnamon

Directions
Place all ingredients in a microwave safe glass bowl. Cover with paper towel and heat in 1 minute increments and whisk occasionally, do not boil.(you may also use a Bain Marie). Whisk until smooth and melted.  Set aside until room temperature.  Spread on top of cupcakes. Cook's Note: This is not your thin Ganache recipe which is equal parts chocolate to cream.  This version is thicker as it cools, it should not look like soup.

Pots de Creme

Pots de Creme
For The Chocolate Lovers!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 1 hour

 

Ingredients
1 tbsp instant coffee
2 cups milk
1/3 cup sugar
1 1/4 cup semi-sweet chocolate chips
2 tsp vanilla extract
7 egg yolks
whipped cream for garnish

Cooking Tools
Large roasting pan
8 ramekins

Directions
Preheat oven to 325 Degrees F.  In a sauce pan and medium heat; add milk, sugar and instant coffee, bring to a slight boil and stirring constantly.  Once the sugar  and coffee have dissolved, take off heat.  Stir in chocolate chips until melted, add vanilla extract.  In a separate bowl, whisk egg yolks, slowly whisk in chocolate mixture to the whisked eggs a little at a time until the eggs are brought up to temperature, add the rest of the chocolate mixture.  Place chocolate mixture into a small pitcher and pour equally among the ramekins.  Place ramekins in the roasting pan and pour enough boiling water to come halfway up the sides of the ramekins.  Bake for 40-45 minutes or until the custard is just set and a knife inserted into custard comes out clean.  Remove the ramekins from roasting pan, place on a cooling rack, then chill in refrigerator.  garnish with whipped cream.
Serves 8

Chocolate Chip Cookies

Chocolate Chip Cookies
A Simple Recipe For A Delicious Cookie!
Difficulty: Easy

Ingredients
2 1/4 cups unsifted flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups + 1/2 cup semi sweet chocolate chips

Directions
Preheat oven to 375 Degrees F. In a small bowl, sift flour, baking soda and salt.  In a large mixing bowl, combine softened butter, granulated sugar, brown sugar and vanilla and with a wooden spoon, beat until it is creamy.  mix in egg and mix thoroughly, and start to add the dry ingredients and mix until well blended.  Stir in 2 cups of chocolate chips and fold into the cookie dough.  Using a small cookie scoop and place on parchment lined baking sheet.  add 5-6 chocolate chips on top of each scoop of dough.  Bake for 10 minutes and then transfer each cookie to a cookie rack to cool.
Yields 3 dozen

Fudgy Raspberry Brownie Tower

Fudgy Raspberry Brownie Tower
This Is Our First Product Testing!
Cooking With Calphalon, Non-Stick Bakeware
Dessert Bar Pan
Difficulty: Easy

 Ingredients
(1)  16 oz. can Dancing Deer Baking Co. Fudgy Chocolate Brownie Mix
3 eggs
1 1/2 sticks butter
2 tbsp sour cream
1 tsp instant coffee
1/2 cup raspberry preserve
1 cup fresh raspberries
1 pint chocolate raspberry ice cream

Directions
Preheat oven to 350 Degrees F.  In a large mixing bowl, whisk all the ingredients.  Ladle brownie mixture half way full in the Calphalon Dessert Bar Pan.  Cook for 20 minutes.  Cool on raised rack in the pan.  Serve with Chocolate Raspberry Ice Cream in alternating layers. Garnish with fresh raspberries.
Makes approx. 18 bars

Cooking With Calphalon

Fill To 1/2 Full

Cool In Tray

Review:
This product was excellent!  Cuts the cooking time in half and is perfect for clean edges and leaves a nice crispy edge without drying out the brownies.  Easy removal of the brownies and makes for a quick clean up.  Would be fantastic for bake sales and is great with perfect portion control.  I purchased this product at a Home Goods store for $7.99.

German Chocolate Cupcakes

German Chocolate Cupcakes
If Your A Chocolate Lover, This Recipe Is For You!
Difficulty: Moderate

Ingredients
1 1/2 cups sugar  
1 1/2 cups all-purpose flour  
1/2 cup unsweetened Dutch cocoa  
3/4 tsp baking powder  
3/4 tsp baking soda  
3/4 tsp salt  
3/4 cup whole milk  
6  tbsp unsalted butter, melted
1 heaping tbsp sour cream 
1  large egg  
1  large egg yolk  
1/2 tsp  almond extract  
3/4 cup  boiling-hot water
Filling
7 ounces sweetened flaked coconut  
1 cup pecan bits
1/2 cup almond bits
1 (14 ounce) can sweetened condensed milk

Directions
Preheat the oven to 350 Degrees F, line muffin tins with cupcake liners taller than the muffin tins. ( the larger liners hold more batter).
Make Filling: Place half of the coconut, almonds and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 5 minutes). Stir together toasted coconut, almonds and pecans with the remaining coconut, almonds, pecans and condensed milk; set aside.
For Cupcakes: Sift together all dry ingredients into a large bowl.  In a another large bowl, whisk together whole milk, butter, sour cream, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.  Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tbsp of the coconut filling in center and press slightly into the batter.  Bake cupcakes for 25 minutes. After the cupcakes have baked, then remove to a cooling rack.  The filling will sink the center slightly.  Cool completely before icing the cupcakes.
Yields approx. 12

Chocolate Icing
Ingredients
1/4 lb butter  
1/2 bag of 2lb. powdered sugar  
1/2 cup + 1tbsp cocoa  
1 1/2 tsp vanilla  
1/2 cup whole milk  
pinch of salt
Directions
Melt butter in a large bowl, and then add cocoa, mix until smooth.  Add milk, powdered sugar, vanilla and salt and whisk. ( add the powdered sugar in small amounts as you whisk ) Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.



Krispy Kreme Rocky Road Bread Pudding

Krispy Kreme Rocky Road Bread Pudding
Chocolate Decadence!
Difficulty: Easy

Ingredients
6 Krispy Kreme brownie doughnuts
4 eggs
2 cups milk
1/2 tsp vanilla extract
1 tsp instant coffee
1/2 tsp cinnamon
3/4 cup mini marshmallows
1 cup chopped walnuts

Directions
Preheat oven 370 Degrees F.  Cube the brownie doughnuts, set aside.  In a small mixing bowl; mix in eggs, milk, vanilla, instant coffee and cinnamon.  Add cubed doughnuts until it soaks in liquid, add the marshmallows and walnuts and mix thoroughly.  Place mixture into a greased baking dish and bake for 45-50 minutes. Check by using a toothpick and poke in the center to see if it comes out clean.  Let rest for 15 minutes before serving.  Serve with the Chocolate Sauce.
Serves 6-8

Chocolate Sauce
Ingredients
2 cup chocolate chips
1/2 cup cream
1 tbsp butter
pinch of cinnamon
Directions
Place all ingredients in a double broiler, (Bain Marie) and stir until chocolate has melted.  Spoon over bread pudding!

Waffle Ice Cream Sandwich

Waffle Ice Cream Sandwich
Difficulty: Easy

Ingredients
1 cup waffle mix (Arrowhead Mills)
1 egg, beaten
1 tbsp butter, melted
1 tbsp honey
1 tsp pure vanilla extract
2/3 cup whole milk
2 cups mini chocolate chips
2 pints premium vanilla ice cream

Directions
In a large mixing bowl, stir the first six ingredients together until lumps disappear.
Cook waffles in a waffle maker or waffle grill pan according to waffle makers instructions.
Cool waffles, place two scoops of ice cream between two waffles and sprinkle open sides with the mini chocolate chips.
Place in freezer until you serve.
Serves 2

Chocolate Guinness Cake

Chocolate Guinness Cake
Difficulty: Easy

Ingredients
1 cup Guinness extra stout
10 tbsp unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups superfine sugar
1/2 cup dark brown sugar
3/4 cup sour cream
2 eggs
1 tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda
1/4 tsp salt

Direction
Preheat the oven to 350°F. Grease a 8 or 9-inch spring form pan or 6 single serving spring form pans with butter and line the bottom with a round of parchment paper.
In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
In another bowl beat together the sour cream, eggs, and vanilla extract until very well combined. Add to the butter-beer mixture and whisk together.
In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes.  Less cooking time for individual serving pans. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the spring form.

Ingredients Irish Whisky Whip Cream
2 cups heavy cream
2 tbsp of sweet cocoa powder
2 tbsp Irish whisky
Direction
Place everything  in bowl and whisk until stiff
*chocolate shavings on top (optional)
Serves 6