Well, last week's match-up between the University of Michigan and Western Michigan University was certainly an odd one!

But hey, a win is a win! And now we're on to a school with which we have a long and exciting history — Notre Dame. According to Wikipedia:

"Michigan football and Notre Dame football are considered to be among the most elite college programs. Michigan and Notre Dame respectively rank #1 and #2 in winning percentage and #1 and #3 in all time wins .... Including the 2010 season game, Michigan leads the overall series 22-15-1; (since 1978) the two teams are 13-13-1."

So, given that the Wolverines are playing the Fighting Irish on Saturday night, I decided to bake a cake using a product that is absolutely quintessentially Irish: Guinness.

But I didn't just use regular ol' Guinness ... uh uh. I used the Foreign Extra Stout, which is "brewed with generous hops and roasted barley for a bittersweet balance & full-flavored, natural bite."

In the bottle, I have to say that the stuff smelled even worse than beer usually does. Out of the bottle, though — and especially with butter melting into it as the first step in making the cake — it smelled like molasses and caramel, and the mixture seemed reminiscent of a hot toddy. The stout flavor isn't noticeable in the final product, but it certainly provides a depth that isn't found in ordinary chocolate cakes.

This unique twist on a basic dessert is fabulously moist and rich and decadent; it makes a perfect treat whether tailgating or watching the game at home with friends and family. It's simple to make, and tastes absolutely divin ... how appropriate when our team is playing one whose home stadium is watched over by Touchdown Jesus!

Notre Dame at Michigan
Saturday, Sept. 10 at 8 p.m. EDT
GO BLUE!

Chocolate Guinness Cake
(modified from a recipe by Nigella Lawson)

1 cup Guinness Foreign Extra stout
1 cup unsalted butter
1/2 cup cocoa powder
1-1/2 cups sugar
1/2 cup sour cream
2 eggs
2 cups all-purpose flour
2-1/2 teaspoons baking soda
confectioners' sugar, for dusting the cake
ice cream, for serving

Preheat oven to 350 degrees. Butter and flour an 8x8-inch baking pan.

In a large saucepan, melt together the Guinness and butter over low heat. Meanwhile, place the cocoa powder and sugar into a large mixing bowl, then whisk in the Guinness mixture once melted.

Add the sour cream and eggs; combine well. Add the flour and baking soda, and whisk until smooth. Pour into the prepared pan, and bake 35-40 minutes until a tester comes out clean. Cool completely on a rack, and don't worry if the top of the cake cracks a bit or sinks slightly in the center - that's just its nature, and it still tastes amazing!

Trim 1/4 inch around the edges of the cake. Cut the cake in half cross-wise, then cut each half into quarters. Place each piece onto a dessert plate, and sift confectioners' sugar over the top.

Makes 8 servings, and is ideal served with ice cream.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.