Drink the guinness...and  ignore the recipe???

kah22 wrote:

I am making a Guinness Cake for St. Patrick's Day.

If using margarine instead of butter is it best to use soft or hard margarine?

Here's the recipe I'm using

    250 ml Guinness
    250 gram(s) unsalted butter or Margarine.
    75 gram(s) cocoa powder
    400 gram(s) caster sugar
    142 ml sour cream
    2 medium egg(s)
    1 tablespoon(s) vanilla extract
    275 gram(s) Plain flour
    2.5 teaspoon(s) bicarbonate of soda

So what do you think Soft or Hard

Have you made this recipe before ?
Looking at the quantities ,It seems strange to me .
There is a lot of wet ingredients ... 250ml Guinness
, 2 eggs , 142ml sour cream ,
but there is little in the way of flour ..275 grams plain flour  plus 75 grams cocoa.
It also has more sugar than flour ..400g , I presume that this is because it has cocoa which can be bitter  ( do not use drinking chocolate ) .

Seems to me like there is a fair amount if the luck of the Irish in making this cake but I could be wrong about that as it could be one if those recipes that works like a dream each time.

Back to the original question ...  Would I use hard or soft margarine ?
Neither as without doubt I would use butter  as it gives a better flavour to the cake.
I havnt used margarine in baking for many years but in the past have sometimes used the solid block stork margarine .
I don't know if that helps , I'm the wrong person to reply really as I'm such a firm believer that butter is better in baking.

How did the cake work out kah22 ?