ROOT BEER FLOAT CUPCAKES
Root Beer Float Cupcakes bring the old-fashioned flavor of root beer to a cupcake dessert. Each bite of this sweet cupcake recipe will take you back to the soda fountain!
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 16
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes. Float Frosting
- Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
Nutrition Facts : Calories 268 kcal, Carbohydrate 45 g, Cholesterol 49 mg, Protein 2 g, SaturatedFat 5 g, Sodium 155 mg, Sugar 35 g, Fat 9 g, ServingSize 24 (2-1/2 inch) cupcakes, UnsaturatedFat 2 g
OLD FASHIONED ROOT BEER FLOAT CAKE
Notes about the recipe: This was one of the cakes entered in the Whirlpool Unique Cake Contest I judged last year, kind of like the Pillsbury Bake Off. It was made by Jacquelyn Smola from Piedmont, OK and it was so fun and festive looking I really wanted to share it with you for a birthday party idea and make it for Gio this year. My absolute favorite drink is a root beer float so it was hard to not give this the first place prize. But there were other judges who kept me from tipping the scale right to root beer. A chocolate cake with toffee topping won first instead and the $10,000 prize, which she donated to Heifer International. And I got a new Whirlpool kitchen out of the deal! I've also had root beer cookies, brought to me by a baking fan in Rochester, New York.
Provided by Food Network
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 15
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
Ice cream isn't needed to capture the flavor of family-favorite floats! Just add root beer to white cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g
ROOT BEER FLOAT BROWNIES
Brownies baked using cocoa and root beer and topped with glaze - decadent dessert for your fall menu!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square pan with cooking spray.
- In medium bowl, mix flour, sugar, 1/2 cup of the cocoa and the salt; set aside.
- In large microwavable bowl, microwave butter and chocolate chips uncovered on High 2 minutes, stirring after 1 minute, until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and root beer extract. Pour batter into pan.
- Bake 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
- In small bowl, mix powdered sugar, remaining 1/4 cup cocoa and the root beer with whisk until smooth. Pour glaze over brownies. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
ROOT BEER FLOAT CAKE I
This cake has good old fashioned flavor. The kids will love it! For decoration you can sprinkle crushed root beer candies over the top. This cake is best served with vanilla ice cream.
Provided by Karin Christian
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 36.6 g, Cholesterol 40.6 mg, Fat 9.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 261.6 mg, Sugar 23.6 g
ROOT BEER CAKE I
A friend sent me this recipe from an old clipping he found in his collection of recipes.
Provided by Trish
Categories Desserts Cakes Sheet Cake Recipes
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 8x12 inch baking pan.
- In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.
- Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
- Pour batter into the prepared pan and bake at 375 degrees F (175 degrees C) for 30 to 35 minutes. Let cool then frost with frosting.
- TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner's, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 39.8 g, Cholesterol 57.3 mg, Fat 13.1 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 351.4 mg, Sugar 26.7 g
ROOT BEER FLOAT CAKE WITH ROOT BEER WHITE FLUFF ICING
The frosting of this root beer cake is the star of the show. It's fluffy like the foam on a mug of root beer and has the same amazing flavor. It almost fizzes in your mouth. The cake is moist, delicious, and pairs well with the frosting. Have fun with decorating... drizzle with chocolate, top with cherries and serve slices with a...
Provided by Denise Regan
Categories Cakes
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees and gather ingredients.
- 2. Mix cake mix with 6 remaining ingredients.
- 3. Pour into a greased and floured Bundt cake pan.
- 4. Bake for 50 min.
- 5. Let cool.
- 6. FOR ICING: Bring water, white corn syrup, and sugar to a boil and cook until 235 or the sugar syrup threads. Begin to test the syrup at 225.
- 7. Take a spoonful of the syrup and dip the spoon in a bowl of cold water. Tip the spoon to see if it releases a thin thread of syrup. If it threads, it's ready to take off the heat. If it drips instead of threading it needs to boil a little more. You want the sugar syrup to spin a 6-8 inch thread.
- 8. As soon as the sugar syrup starts boiling, start beating egg whites on medium speed. When the syrup threads, remove it from the heat. Turn the mixer to high speed and pour a thin stream of the syrup into the beating egg whites.
- 9. Beat continually until frosting is stiff and glossy. Add vanilla and root beer concentrate.
- 10. Continue to beat until mixed well.
- 11. Spread on cooled cake.
ROOT BEER FLOAT MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
- Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
- Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
- For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
- For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
- Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
- To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
ROOT BEER FLOAT ICE CREAM CAKE RECIPE
Root Beer Float Ice Cream Cake is just like a cold and frosty mug of root beer and ice cream, only in cake form!!
Provided by Lil' Luna
Categories Dessert
Time 2h40m
Number Of Ingredients 16
Steps:
- Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
- Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
- Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
- In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
- Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
- Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
- To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.
Nutrition Facts : Calories 698 kcal, Carbohydrate 81 g, Protein 8 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 163 mg, Sodium 458 mg, Fiber 3 g, Sugar 57 g, ServingSize 1 serving
ROOT BEER FLOAT CAKES
These cute and tasty root beer cakes make portable desserts in jars. Root Beer Float Cakes are a festive way to celebrate summer, or any season!
Provided by Sommer Collier
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place 12 glass half-pint jars on a rimmed baking sheet. Mix the flour, baking powder, salt, cocoa and brown sugar together in a large bowl. Whisk in all the liquid ingredients until smooth.
- Use a scoop to evenly distribute the batter into the 12 jars. Pour in the center, so the batter doesn't run down the sides. Carefully place the baking sheet in the oven and bake the cakes for 20-25 minutes, until a toothpick inserted into the center of a cake comes out clean. Remove from the oven and cool to room temperature. Once cool, screw the lids on the jars to store.
- To serve, place one heaping scoop of vanilla ice cream on the top of each cake. Pour a scant amount of root beer over the ice cream so it fizzes up. Serve with a spoon!
Nutrition Facts : ServingSize 1 cake, Calories 366 kcal, Carbohydrate 52 g, Protein 5 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 176 mg, Fiber 1 g, Sugar 36 g
ROOT BEER FLOAT CAKE
From Pillsbury Super Moist Cake Mix Recipes. This looks really good. It says for a fun soda fountain touch, insert half of a plastic straw into each piece of cake.
Provided by True Texas
Categories Dessert
Time 56m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350F (325 for dark or nonstick pan).
- Spray bottom only of 13 x 9-inch baking spray with flour. (For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
- In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds.
- Beat on medium speed 2 minutes, scraping bowl occasionally.
- Pour into prepared pan.
- Bake 28 to 36 minutes or until toothpick inserted in center come out clean.
- Cool completely, about 1 hour.
- Stir root beer concentrate into frosting.
- Spread over cake just before serving, sprinkle with crushed candies.
- Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.
Nutrition Facts : Calories 396.9, Fat 15.4, SaturatedFat 2.4, Sodium 371.6, Carbohydrate 62.2, Fiber 0.4, Sugar 50.3, Protein 2.8
OLD FASHIONED ROOT BEER FLOAT CAKE
Gale Gand and Jacquelyn Smola did this one their show Sweet Dreams. I've modified it a bit to suit our tastes but it went over well at a recent birthday party. Do not substitute root beer flavoring for the extract as it doesn't have the same concentrated flavor. Also, when I made this in a 9x13 pan it baked up very high so take that into consideration when you decide which pan(s) to use.
Provided by Mysterygirl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
- 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, pudding 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 pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- 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.
ROOT BEER FLOAT CAKES
Make and share this Root Beer Float Cakes recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 24 Cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs, mix until smooth.
- Sift in flour, baking soda, baking powder and salt.
- Mix with hand mixer on low, while slowly pouring in root beer mixture.
- Mix until smooth and lump free.
- Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
- Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
- While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
- To assemble, start by letting cupcakes cool, still in the pan.
- While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
- Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
- When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
ROOT BEER MUG CAKES FILLED WITH VANILLA ICE CREAM GANACHE
Root beer cakes wrapped in root beer flavored modeling chocolate and decorated to look like frosty root beer floats.
Provided by Beth
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray 10 half-pint mason jars with non-stick baking spray.
- Make the cake mix using the instructions on the package swapping out root beer for water and adding 2 tablespoons of root beer dessert topper.
- Equally divide the batter among the 10 Mason jars.
- Place the jars on a baking sheet and bake for about 20 minutes.
- Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out.
- Allow them to cool completely.
- Heat the ice cream in the microwave just until it melts.
- Measure out 1/3 cup of the melted ice cream (that's all you'll need).
- Pour in the white candy melts.
- Place the bowl back in the microwave and heat on high for 20 seconds.
- Allow the bowl to sit in the microwave for about 4 minutes.
- Remove it from the microwave and stir until melted and smooth.
- Set aside until needed.
- Cut the domed tops off of each cake so that they are all 3 inches tall.
- Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake.
- Fill each well with vanilla ice cream ganache.
- Melt 24 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler.
- If using the microwave, heat on high for 25 seconds, then stir.
- Heat for 20 seconds, then stir vigorously.
- Heat for 15 seconds then stir vigorously.
- If needed, heat for 10-second increments, stirring after each until melted.
- Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring and scraping the sides of the bowl often.
- Pour in the A&W Root Beer Float Dessert Topper.
- Stir until well incorporated.
- The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
- Wrap it in a zip-top bag or plastic wrap and allow it to sit at room temperature for at least 30 minutes.
- When you are ready to use it, knead it until glossy and smooth.
- Roll out the root beer modeling chocolate on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar or cornstarch) to about 3/8 inch thickness.
- Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
- Use a wooden dowel or straw to press indentations about 3/4 inch apart all across the brown strip.
- Leave about a 1/2 border all along one edge. That will become the bottom of your root beer mug.
- Flip the modeling chocolate rectangles over and spread on a thin layer of vanilla ganache, leaving 1/2 inch border all around.
- Then wrap that, ganache side against the cake, around a cake, cutting off excess modeling chocolate so the two seams match up.
- Rub some water along both ends and press the two seams together.
- Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes.
- Pinch off pieces of the white modeling chocolate, roll into logs and bend to form handles.
- Allow the handles to dry for at least 15 minutes, then use some clear piping gel, water, or melted white chocolate to attach the handles to the mugs and set something underneath to prop them up until they dry.
- Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.
ROOT BEER CAKE
Root beer cake is a quick dessert you can throw together in no time at all! Just grab your favorite brand of soda, boxed cake mix and top with ice cream!
Provided by The Typical Mom
Categories Dessert
Time 40m
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 2 oz, Calories 112 kcal, Carbohydrate 3 g, Sodium 4 mg, Sugar 3 g
ROOT BEER FLOAT CAKE
Make and share this Root Beer Float Cake recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine dry cake mix, 1 1/4 cup root beer, oil and eggs.
- Beat on low speed for 2 minutes or stir by hand for 3 minutes.
- Pour into a greased 13 x 9 x 2 inch baking pan.
- Bake at 350 degrees for 30- 35 minutes or until toothpick inserted near center comes out clean.
- Cool completely on wire rack.
- In another mixing bowl, combine the whipped topping and remaining root beer.
- Beat until soft peaks form.
- Frost cake.
- Store in refrigerator.
Nutrition Facts : Calories 253.2, Fat 10.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 306.3, Carbohydrate 37.9, Fiber 0.4, Sugar 27.7, Protein 3
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- In a large mixing bowl, beat together butter, sugar, and eggs. Add in root beer, flour, baking powder and salt. Beat until well combined.
- Pour into a greased 8 x 8 square baking dish. Bake at 375 for 32 - 35 minutes or until a knife inserted in the center comes out clean. Cool completely.
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