Root Beer Float Bundt Cake Food

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.

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 FLOAT CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
• To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

ROOT BEER BUNDT CAKE

Steps:

• Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
• In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
• In a large bowl, whisk the flour, baking soda, and salt together.
• In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
• Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
• To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.

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.

ROOT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease (with some vegetable oil) and flour a 9-by-13-inch cake pan.
• In a medium saucepan, bring the parsnips and milk to a simmer over medium heat. Cook until tender, about 5 minutes. Remove from the heat, cover the pan and let stand until cool.
• Drain the cooled parsnips, discard the milk and transfer them to a blender. Add 2 of the eggs and blend until very smooth. Transfer to a large bowl. Add the carrots, granulated sugar, salt, star anise, ginger, almond extract, white pepper, 3/4 cup vegetable oil and the remaining 2 eggs to the blender and blend on high speed until very smooth. Pour the carrot mixture into the pureed parsnips and stir well until combined.
• Sift together the 2 cups flour and baking powder into a bowl. Add the dry ingredients to the wet and, using a large rubber spatula, fold together until well incorporated. Pour the batter into the prepared pan and bake, rotating the pan halfway through, until golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Let cool completely on a cooling rack before removing the cake from the pan.
• For the icing: Cream the cream cheese and butter together well. Add the confectioners' sugar and salt and mix well, making sure there are very few lumps. Combine the carrot juice with the vanilla, bitter almond and anise extracts and mix in a little at a time. Stir in the grated carrot last. Put back in the fridge to firm up. Frost the cake with the icing.

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!

PAULA DEEN'S ROOT BEER FLOAT CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour a 10-inch fluted cake pan.
• In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan and let cool completely on a wire rack.
• Spoon glaze over cooled cake.

ROOT BEER FLOAT BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 10" bundt pan.
• In a medium mixing bowl, combine yellow cake mix, root beer, vegetable oil, and eggs until smooth, and pour into bundt pan.
• Bake for about 35-40 minutes, until a toothpick inserted into the cake comes out clean.
• Remove cake from oven and let it cool for about 20 minutes, and then flip it over onto a wire cooling rack and tap it out of the bundt cake pan. Let it cool completely before frosting.
• Pour all ingredients into a medium mixing bowl and beat together until smooth. You can add more powdered sugar for a thicker texture, or more milk if you'd like your frosting a little thinner.

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.

BEER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
• Combine cake mix and pudding mix in a large bowl.
• Add beer and vegetable oil and mix lightly.
• Add 4 eggs.
• Beat at high speed until mixture is thick, creamy and smooth.
• Pour into greased and floured Bundt pan.
• Bake at 350 degrees for 55 minutes.
• Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Frost as desired.

ROOT BEER BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
• Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
• Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
• Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
• Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

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.