The addition of gluten free beer in this cake adds a malty, warm flavor dimension to our fantastic chocolate cake mix that will remind you of Ovaltine. Not too sweet, and very moist, this cake is a great variation to take to family gatherings and is not any harder to make than our usual recipe instructions. Feel free to use dairy free substitutes for the dairy ingredients called for in this cake.

1 12oz bottle Gluten Free beer (we used Redbridge), room temperature
1/2 cup butter, melted
1 package Better Batter Gluten Free Chocolate Cake Mix
3 eggs
2/3 cup sour cream

1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners’ sugar
1/2 cup heavy cream

Grease a Bundt Cake and preheat oven to 375 degrees.

In the bowl of your mixer, combine beer, butter, cake mix, eggs and sour cream. Beat on low speed until combined (about 30 seconds), then on medium speed until smooth (about 2 minutes).

Pour into prepared pan. Bake for 50-55 minutes, or until cake springs back when lightly pressed with fingertips.

Allow to cool completely in the pan, then turn onto a serving platter. Top with Frosting/sauce.

To make frosting:

In the bowl of your electric mixer, combine cream cheese and sugar and beat until smooth. Add cream, a little at a time, until you reach desired consistency. Top each serving with a little frosting, or top the whole cake before serving.