Double Chocolate, Double Guinness Bundt Cake

Preheat oven to 350 F. Generoulsy grease a 12-cup bundt pan.

In a bowl sift the flour, baking soda, cocoa powder, salt and sugars. Make a well in the center of the dry ingredients, pour in the beer, oil and vanilla. Whisk until there are no lumps. Pour into the greased bundt pan.

Bake for 50-60 minutes, or until a fork inserted in the center of the cake comes out clean. Cool in the pan for about 15 minutes, then invert the cake onto a wire rack to finish cooling.

Prepare the frosting while the cake is cooling.

Into the bowl of a food processor add all of the frosting ingredients (except the milk) and pulse to mix until it’s a consistency you want. The more milk you add, the thinner it will be. Start by not adding any milk, and slowly add it, 1 tablespoon at a time if you want a thinner frosting.

Spread frosting on the cake once it’s completely cooled.

Top with sprinkles, because it’s fun, and you can.