Bring stout to boil in a small saucepan over high heat; reduce heat to medium-low. Simmer, uncovered, for 30 to 35 minutes or until reduced to 1-1/4 cups. Remove from heat; whisk in agave nectar. Set stout syrup aside to cool.
A beloved stout shares its malty, mocha flavors with rich devil’s food cake to create this fun dessert guests will love.
Servings and Ingredients
|2 ½ c. Guinness Extra stout|
|⅓ c. Full Circle Market organic light-colored agave nectar|
|Hy-Vee all-purpose flour, for dusting|
|⅓ c. Hy-Vee vegetable oil|
|3 Hy-Vee large eggs|
|1 (16.5-oz.) pkg. Hy-Vee extra moist devil's food deluxe cake mix|
|1 16-oz.) container Hy-Vee creamy cream cheese frosting|
|½ (16-oz.) pkg. Zöet zebra crunch popcorn (about 3 cups)|
|½ c. M&M’s minis chocolate candies, for topping|
Things To Grab
- Hy-Vee nonstick cooking spray
- Small saucepan
- 13x9-in. glass baking dish
- Large mixing bowl
- Electric mixer
Preheat oven to 350 degrees. Spray bottom and sides of a 13x9-in. glass baking dish with nonstick spray. Sprinkle about 1 Tbsp. flour on inside of prepared baking dish. Tilt and shake baking dish to coat bottom and sides with flour; remove excess flour by turning baking dish over and tapping the dish exterior. Set baking dish aside.
Set aside 1/4 cup stout syrup. Beat oil, eggs and remaining stout syrup in a large mixing bowl with an electric mixer on low for 30 seconds or until combined. Add cake mix; beat on low for 30 seconds more or until moistened. Beat on medium for 2 minutes more, scraping side of bowl occasionally. Pour into prepared baking dish.
Bake for 33 to 35 minutes or until toothpick inserted near center comes out clean. Cool in baking dish for 10 minutes. Invert to remove cake from baking dish; cool cake completely on a wire rack.
Brush top of cake with reserved 1/4 cup stout syrup; spread with frosting. Top with popcorn and M&M’s.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 50mg
- Sodium: 440mg
- Total Carbohydrates: 83g
- Protein: 4g