For a taste of the Irish...I love this intense not-too-sweet cake. Perfect for St. Patrick's Day....Enjoy!

For the Cake:

• 1 cup Guinness
• 2 sticks unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

For the Glaze:

• 1/4 cup Guinness
• 4 tablespoons brown sugar
• 2 tablespoons unsweetened cocoa powder

For the Cake:

Preheat oven to 350°F. Grease a standard-sized Bundt pan. Combine the beer and butter in a large saucepan over medium heat. Bring the mixture to a simmer, then whisk in the cocoa powder until smooth. Cool slightly before proceeding.

Combine the flour, sugar, baking soda, and salt in large bowl to blend. In the bowl of an electric mixer, beat the eggs and sour cream to blend. Add the beer/butter mixture to the egg mixture and beat just until combined. Add the flour mixture and beat briefly on slow speed. Using a rubber spatula, fold the batter by hand until completely combined. Pour the batter into the prepared Bundt pan. Bake the cakes until a cake tester inserted into the center of the cake comes out clean, about 55 minutes. Transfer the cake to a rack and let cool for 10 minutes.

For the Glaze:

Combine the ingredients in a small saucepan over low heat until smooth. Allow the glaze to cool. With the cake still in the pan, poke holes halfway into the cake using a skewer. Spoon 3/4 of the glaze over the cake, allowing the sauce to seep into the cake. Allow the cake to cool completely, then invert cake right side up onto a serving platter. Poke holes in the top of cake and spoon the remainder of sauce onto the cake.

Serves 12