Cake

Cup of Yum
1. Preheat the oven to 325 degrees F. Grease a 9×13 pan with nonstick baking spray.
2. In a medium saucepan, add butter and stout beer. Place over medium heat until the butter is melted. Remove from heat.
3. Pour the hot mixture into a medium mixing bowl and add the cocoa powder. Whisk thoroughly until smooth.
4. Add the eggs, vanilla, and sour cream into the bowl with the melted butter/beer mixture. Whisk until combined.
5. In a separate bowl, add the flour, baking soda, salt, and sugar. Whisk until the ingredients are evenly distributed.
6. Pour the wet ingredients into the bowl of dry ingredients. Whisk until incorporated.
7. Pour into the prepared baking pan. Place in the preheated oven and bake for 38 to 43 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs. Let the cake cool to room temperature before frosting it.

Frosting

1. In a large bowl, add the butter and peanut butter. Beat on medium speed with a hand mixer until smooth and creamy.
2. Add the cocoa powder and powdered coffee creamer to the butter mixture. Beat on medium speed until combined.
3. Add 3 tablespoons of heavy cream and 1 cup of powdered sugar. Mix on low speed until combined.
4. Add another 3 tablespoons of heavy cream and 1 cup of powdered sugar. Beat on low speed unti the powdered sugar is combined.
5. Add the remaining powdered sugar and 1 tablespoon of heavy cream. Beat until the mixture comes together. Turn the mixer on medium and beat until fluffy. If the frosting is still thick, add the additional 1 tablespoon of heavy cream or more until you reach your desired consistency.
6. Add the frosting in dollops to the top of the cooled cake. Spread out evenly to the edges with an angled spatula.
7. Store in a cake container at room temperature for up to 5 days.