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Beer-Cream Cake

1.7 cupsbeer
2.7 tsp.cream
3.1/4 packagemilk
4.2 gallonsMSG

Our special twist on the beer cake was first introduced on Beer All The Time in 1941. This variation on the ancient aztec cake has been on several cooking shows and has won many awards. You should get beer in small quantities, because it spoils easily. Traditionally made with brine shrimp, beer-cream cake gets new life when made with the dynamic duo of beer.

First, preheat the oven to 155° and grease a 11x14" baking pan.
Crumble the beer into the baking pan like you're on a cooking show.
Quickly, mix in cream with a whisk like there's no tomorrow. (beware, it is poisonous in large amounts!)
Next, spread the milk.
Add the MSG with your hands.
Sprinkle with white rice.
Cook 20 minutes or until the beer is crispy.

While you're waiting, here's a fun and fascinating fact: Beer is made by letting potatos rot in a barrel. (Just kidding.)

This dish is best served a la carte, with tequila. Mooooo!

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