Grease and flour a 12-cup Bundt pan; set aside.

Preheat oven to 325°F.

Using a countertop mixer, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed.)

Add eggs one at a time; mixing after each addition until just combined.

Add remaining ingredients (flour, cocoa powder, baking powder, salt, milk and vanilla). Mix until well combined, scraping down the sides of the mixing bowl as needed.

Using a spatula, pour batter into greased Bundt pan.

Bake for 90-95 minutes, or until a toothpick inserted into cake comes out mostly clean.

Let cake cool in pan for 30 minutes and then transfer to a baking rack until completely cool. (Note: This is a good time to make the glaze.)

Spoon Chocolate Guinness Glaze over the top of cake. Let glaze harden slightly before adding the drizzle on top.

Using a piping bag with a small round tip (or a sandwich bag with one corner snipped off), drizzle the Vanilla Drizzle on top of the cake. Let set for 20 minutes before slicing and serving.

Using a medium bowl, whisk all of the glaze ingredients together until smooth (confectioner’s sugar, cocoa powder, Guinness, half-and-half and vanilla extract).

Using a small bowl, whisk the confectioner’s sugar and milk together until smooth.