Easy Chocolate Stout Cake With Rum Fudge Frosting

I'm sure there are better variations on the stout cake theme, but I doubt there's any easier, and it turned out awfully good. If you take nothing else from this recipe, do try the frosting idea. I'm sure it work as well with bourbon or any other sweet alcohol, such as wine or brandy. * Food.com required sizes on the cake mix and frosting, so I guesstimated, but they were your standard Betty Crocker/ Pillsbury type cake mix and frosting containers.

• Ready In: 1 hr
• Serves: 1
• Yields: 1 cake

Ingredients

• 1 (16 ounce) box  cake mix
• 12  ounces stout beer (I used a chocolate stout)
• 2  eggs
• 2  tablespoons  oil
• 1 (12 ounce) can  chocolate frosting
• 4 -6  ounces dark rum

Directions

1. Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
2. Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
3. Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!