Time 1m Number Of Ingredients 2 Steps:
Fill a flute or other tall, skinny glass halfway with Champagne. Top with stout. Alternatively, fill the glass halfway with stout, then gently pour the Champagne over the back of a spoon to achieve a layered look. Stir to mix prior to enjoying. A 1:1 ratio of the two ingredients is standard.
Time 2h5m Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.
Time 5m Number Of Ingredients 2 Steps:
Half fill Champagne flutes with Guinness, then slowly top them up with chilled Champagne.
Yield Makes 1 Number Of Ingredients 2 Steps:
1 Pour the Champagne into a flute or other tall glass. 2 Pour the Guinness on top. (Guinness is heavier. If you mix it the other way around, it won’t combine evenly and will need to be stirred.)
Yield 1 drink Number Of Ingredients 2 Steps:
Fill a champagne flute halfway with the Guinness. Carefully pour the sparkling wine over the back of a spoon to fill the rest of the glass.
Time 2m Yield 4 servings Number Of Ingredients 2 Steps:
Divide the beer between 4 champagne flutes or cocktail glasses. Gently pour the sparkling cider on top of the beer and serve.
Time 5m Yield 1 Number Of Ingredients 2 Steps:
Pour the stout and champagne into a pint glass and serve.
Time 5m Yield 1 serving(s) Number Of Ingredients 2 Steps:
When both are quite cold, pour together into a tall glass.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin. Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. Frost cake and garnish as desired.
Yield Serves 1 Number Of Ingredients 2 Steps:
Pour the stout slowly into a tall glass, and then simply add the champagne.
