Caffeinated Guinness Chocolate Cake (FangsPierce)

2  cups		Guinness
2  cups		Imperial
1/2  cup		unsweetened cocoa powder
1  cup		Loco Cocoa Desperately Dark Chocolate
4  cups		all purpose flour
2-1/2  cups		sugar
1-1/2  cups		brown sugar
1-1/2  teaspoons		baking soda
1-1/2  teaspoons		baking powder
1-1/2  teaspoons		salt
4		large eggs
1-1/3  cups		light sour cream
16  ounces		Creamy Cream Cheese Frosting - 16oz tub (Albertson's)

Tip: For nutritional information on all the ingredients in Caffeinated Guinness Chocolate Cake (FangsPierce) just click on each ingredient name. Then adjust the serving size for any Caffeinated Guinness Chocolate Cake (FangsPierce) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.