A Decadent Chocolate Cake Spiked with Guinness and Baileys

Preparation

1. Reduce the Guinness: Bring Guinness to a boil in an open saucepan and simmer until reduced by half, stirring occasionally. It should make about ½ cup.
2. Meanwhile, make the cake: Heat oven to 375°F. Mix flour, sugar, cinnamon, baking soda, and salt in a large bowl.
3. In a small bowl, mix eggs, buttermilk, vanilla, and Bailey’s Irish Cream.
4. Heat water, butter, vegetable oil, and cocoa powder in a saucepan over medium heat. Watch the cocoa, being careful not to burn. Remove from heat once it comes to a low boil. Pour liquid over the flour mixture and mix well. Then add the egg mix to batter and mix well.  
5. Spread batter in a buttered and floured 9-by-13-inch baking dish and place in oven. Check it in 15 minutes and rotate. Total baking time should be about 25 minutes.  
6. Make and apply the glaze: While the cake is baking, in a saucepan, heat the Guinness reduction, butter, cocoa, brown sugar, and vanilla and bring to a low boil. Add powdered sugar and keep mixing over heat until there are no lumps. (You might want to reduce heat to low so you don’t scorch the chocolate.)  
7. Apply glaze after the cake has been out of the oven for 2 to 3 minutes, using a large spoon so glaze is evenly spread out. You want the cake still hot while you’re frosting it.  
8. Serve and enjoy: You can eat it with whipped cream, ice cream, or just on its own. It’s tasty both warm and cold out of the fridge.