Root Beer Cake With Cream Cheese Frosting Food

ROOT BEER FLOAT CAKE

Steps:

• Preheat the oven to 350°F. Line a 9-inch by 13-inch baking sheet/pan with parchment paper and spray with cooking spray.
• In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil and vanilla extract and stir until well combined.
• In a microwave-safe bowl, combine the chocolate chips and milk and melt in 30-second increments, stirring occasionally until the chocolate is melted and smooth.
• Stir 2 teaspoons of root beer extract into the melted chocolate and mix until smooth.
• Divide the cake batter into halves. Stir the melted chocolate into half of the cake batter and mix until smooth.
• Pour both cake batter into your pan, swirling the cake mix together with a knife.
• Bake at 350°F for 20-25 minutes. To test the cake for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool completely.
• Once cooled, run a knife around the outside edges of the cake. Place a piece of parchment paper on your countertop and quickly flip the pan over, tapping the bottom of the pan to help release the cake from the pan. Once released, use the parchment paper to help flip the cake back over so it is right-side up. Use a large serrated knife and divide the cake in half.
• Take a flat cookie sheet and slide it between the layers to separate them. Set the top of the cake aside. Gently place the bottom of the cake back in the pan.
• Remove the cream cheese from the wrapper and microwave for 20 seconds. Beat the softened cream cheese for 1-2 minutes to remove the lumps.
• Slowly add the powdered sugar, one cup at a time followed by the cocoa powder, scraping down the bowl as needed. The cream cheese will start to thicken. Add the vanilla extract and mix until it's well combined.
• Gently spread the cream cheese over the bottom layer of the cake. Then slowly place the top layer of cake back into the pan, gently pressing into the cream cheese.
• Refrigerate the cake until you're ready to add the whipped topping.
• Chill the mixing bowl and whisk into the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and root beer extract and continue beating on high speed until peaks start to form.
• Spread the whipped cream over the top of the cake.
• This cake must be refrigerated. Serve with drizzled hot fudge sauce and a cherry on top.

ROOT BEER FLOAT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 10-inch bundt pan with butter or oil and lightly coat with flour.
• In a medium bowl, whisk together the cake mix, 12 ounces of root beer, oil, and eggs until the mixture is smooth and well-combined.
• Pour the batter into the greased bundt pan. Bake for 35 to 40 minutes. To check for doneness, insert a toothpick into the center of the cake - if it comes out clean, it's done baking.
• Flip the pan onto a wire rack and let the cake cool completely while in the pan.
• Using a knife or skewer, poke holes into the cake, with a 2-inch space in between.
• Remove the cake from the pan. Loosen the sides with a knife or flat spatula if needed.
• Drizzle 3 tablespoons of root beer over the poked cake.
• If making a root beer glaze, stir together powdered sugar and 3 tablespoons of root beer until smooth. Spread glaze over the cake.
• Slice, serve, and enjoy!

ROOT BEER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan.
• Mix the flour, baking powder and salt and set aside.
• Blend butter and eggs.
• Add sugar and vanilla.
• Fold in flour mixture with root beer. Do not overbeat.
• Pour into prepared pan.
• Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.
• Frost when cool.
• To make frosting:.
• Mix ingredients until smooth. If too thick, add more root beer. If too thin, add more powdered sugar until you get a consistency that is easy to spread.

OLD FASHIONED ROOT BEER FLOAT CAKE

Steps:

• Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
• In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
• Meanwhile, sift together the cake flour, baking powder, and salt.
• With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
• Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
• Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
• To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
• Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.

ROOT BEER CAKE

Steps:

• Whisk together your box of cake mix and root beer until mixture is smooth.
• Preheat oven to 350 degrees.
• Spray inside of bundt pan with non stick spray.
• Pour cake mixture inside your bundt pan, or can use 13x9 pan.
• Bake for approx. 35 minutes or until middle begins to spring back when gently touched in the center.
• Do NOT overbake, middle will not rise like traditional cakes and that is okay. Just touch gently in center to see if it springs back, then it is done.
• Allow to cool, then loosen sides from pan and gently flip over on to a cake plate.
• Slice and serve with a scoop of ice cream on top....whipped cream and a cherry are fun too.

ROOT BEER CAKE

Steps:

• Preheat oven to 350 F.
• Grease and flour two 9" round pans.
• Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
• Bake as directed on package.
• Chill cake for ease in splitting layers.
• Split each layer into 2 thin layers.
• Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
• Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
• Serve immediately or store in refrigerator until ready to serve.

ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

EASY ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.

BANANA BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

ROOT BEER FLOAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.