Sunday, February 1, 2009

Root Beer Float Cake

I promised my dear friend Dawnie I'd post this recipe so here it is. Super super easy cake to make. I grabbed it from a magazine called "easy family food" by Better Homes and Gardens.

Root Beer Float Cake

1 2 layer-size caramel or yellow cake mix (I used yellow)
Root beer
1 1/2 teaspoons vanilla
1 teaspoon finely shredded lemon peel
1 recipe celebration icing (see below)
crushed root beer flavor hard candies (optional)
maraschino cherries (optional)

1. Preheat oven to 350F. Prepare cake mix according to package directions, except substitute root beer for the liquid and add vanilla and lemon peel. Pour batter into a greased 13x9x2 inch baking pan. Bake according to package directions. Cool completely in pan.

2. Spread celebration icing over cooled. If desired, sprinkle with crushed root beer flavor hard candies and/or garnish with cherries. Makes 12 servings.

Celebration Icing: In a medium mixing bowl, beat 1/3 cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons root beer and 1 teaspoon vanilla. Gradually beat in 2 cups more powdered sugar. If necessary, beat in a little more root beer or powdered sugar to make icing spreadable.

For a double layer cake: Allow cake to cool in pan for 10 minutes. Remove from pan and cool completely. Cut cooled cake in half crosswise. Frost the top of one cake piece with some of the frosting. Top with remaining cake half and frost top of layers.

Per serving (with frosting): 347 calories, 8g fat (4g sat fat), 14 mg chol, 321mg sodium, 69g carbo, 0g fiber, 2g protein.

Sorry no pics. I have a new camera but it sucks :(

1 comment:

Anonymous said...

As I mentioned before, I love root beer. What did you think of the cake? Did it taste like root beer? :o)