Root Beer Cake I Recipes

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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



Root Beer Float Cake I image

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

1 (18.25 ounce) package yellow cake mix
1 (12 fluid ounce) can or bottle root beer
¼ cup vegetable oil
3 eggs
½ cup confectioners' sugar
3 tablespoons root beer

ROOT BEER CAKE

Provided by Andrew Carmellini

Categories     Cake     Ginger     Dessert     Bake     Birthday     Chill     Party     Boil     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 10-inch cake; serves 8

Number Of Ingredients 28



Root Beer Cake image

Steps:

  • TO MAKE THE CAKE
  • Preheat the oven to 350°F.
  • Grease the bottom and sides of a 10-inch cake pan well with some of the butter.
  • Cut out a piece of parchment paper so it fits closely into the bottom of the cake pan. Line the bottom of the pan with the parchment, and then grease the parchment with more butter.
  • Shake 1 tablespoon of the flour into the cake pan, and shake it around so it sticks to the butter. Tap out any excess flour that doesn't stick to the parchment or to the sides of the pan.
  • Pour the root beer and molasses into a deep medium-sized pot, and bring the mixture to a boil over high heat. (You need those high sides because the baking soda will froth up very high, and you don't want it to spill over! So make sure there's some meaningful space between the liquid and the top of the pot.)
  • Pull the pot off the heat and whisk in all the baking soda, so it froths up. Then put the pot right in the fridge to cool down a little.
  • While the root beer mix is cooling down, whisk the brown sugar, vegetable oil, granulated sugar, ginger, and vanilla extract together in a mixing bowl. The mixture will be a little chunky at this point.
  • Crack the egg into the bowl and whisk well. The egg is what makes everything come together smoothly: you should have a thick paste. Set this aside.
  • In another mixing bowl, combine rest of the flour with the baking powder, star anise, and cardamom. Grate in the nutmeg and lemon zest, and add the salt and pepper. Whisk everything together so it's well combined.
  • Take the root beer mixture out of the fridge. Pour a third of the flour mixture into a large mixing bowl; pour in one-third of the root beer mixture, then one-third of the sugar paste. Whisk everything together slowly (so it doesn't splash everywhere), and then add another one-third of the flour, another one-third of the root beer, and so forth, until everything is combined in the bowl. (The mix doesn't need to be completely and smoothly combined until the last of the wet and dry mixtures are in the bowl.) You should have a very wet, almost liquid batter.
  • Pour the batter into the cake pan, put the pan on a cookie sheet (to catch drips and splashes), and put it on the middle oven rack.
  • Bake the cake for 45 minutes without opening the oven at all (this cake will sink if you shake it up while it's baking). Check it: the cake should be high and dark brown, with a little bit of spring-back when you touch it (but not too much-it's a very moist cake). If it's not quite ready, rotate the pan and put it back in the oven for another 5 minutes before checking it again. The whole baking process shouldn't take longer than 55 minutes, even in a slow oven.
  • WHILE THE CAKE IS BAKING, MAKE THE GLAZE
  • Whisk the cream and sassafras together in a small pot, and bring it up to a boil over medium-high heat.
  • As soon as it boils, pull the mixture off the heat, pour it into a glass or ceramic container (something that won't crack from the heat), and put it in the fridge. Let the mixture cool for about 30 minutes while the sassafras steeps into the cream, so you have a nice root beer flavor.
  • In a mixing bowl, combine the powdered sugar, star anise, cardamon, and salt. Grate in the nutmeg and lemon zest, and whisk everything together.
  • Strain the cooled cream through a fine-mesh strainer into a small mixing bowl (so the sassafras pieces don't end up in the glaze).
  • Gently whisk 1/2 cup of the cream into the powdered sugar mixture, holding back the last 2 tablespoons to see if you need it. If the mixture is dry and not coming together as a glaze, add more cream. Whisk the mixture well, until you have a shiny, thick liquid.
  • TO FINISH THE CAKE
  • When the cake is ready, pull it out of the oven and let it rest for about 5 minutes.
  • Flip the cake out of the pan onto a serving plate.
  • Spread the glaze thickly on top of the warm cake with a spoon. The glaze will melt and drip down the sides as you slather it on.
  • You can serve the cake as soon as it's cooled to room temperature-but like all spice cakes, it's even better the day after you make it. Store it covered at room temperature.

FOR THE CAKE
1 tablespoon unsalted butter, at room temperature, for the pan
1 1/2 cups plus 1 tablespoon all-purpose flour
One 12-ounce bottle (1 1/4 cups) root beer
1/2 cup molasses
1/2 teaspoon plus 1/8 teaspoon baking soda
3/4 cup dark brown sugar
1/4 cup plus 2 tablespoons vegetable oil
3 tablespoons plus 1 teaspoon granulated sugar
One 1-inch piece of fresh ginger, peeled and grated on a microplane or on the finest side of a box grater (1 teaspoon)
2 teaspoons vanilla extract
1 large egg
1 3/4 teaspoons baking powder
1 1/4 teaspoons ground star anise
1 1/2 teaspoons ground cardamom
1/2 whole nutmeg, grated (or 2 teaspoons ground nutmeg)
Finely grated zest of 2 lemons
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
FOR THE ROOT BEER GLAZE
3/4 cup heavy cream
1 tablespoon sassafras bark (or 1/2 teaspoon sassafras extract; see Note))
2 cups powdered sugar
Pinch of ground star anise
Pinch of ground cardamom
1/4 teaspoon kosher salt
1/4 whole nutmeg, grated (or about 1 teaspoon ground nutmeg)
Finely grated zest of 1/2 lemon

ROOT BEER CAKE

Make and share this Root Beer Cake recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8



Root Beer Cake image

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.

1 package spice cake mix
3/4 cup root beer
4 eggs
1/3 cup cooking oil
1 small instant vanilla pudding
2 envelopes Dream Whip
1 cup root beer, ice cold
1 teaspoon vanilla

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



Old Fashioned Root Beer Float Cake image

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.

1 cup butter
2 cups granulated sugar
3 cups cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
7 1/2 cups confectioners' sugar
2 1/2 cups butter
3 to 5 tablespoons heavy cream
3 teaspoons vanilla extract
Equipment: 12 elbow straws and colored streamers

ROOT BEER CAKE II

Root beer soda gives this cake its distinctive flavor.

Provided by Rhonda

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12



Root Beer Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 25.3 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 163.8 mg, Sugar 17.2 g

¾ cup shortening
1 ½ cups white sugar
5 egg whites
1 ½ teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
10 fluid ounces root beer, room temperature
¼ cup applesauce
2 (1.5 ounce) envelopes instant dessert topping
8 fluid ounces root beer, chilled

PAULA DEEN'S ROOT BEER FLOAT CAKE

Make and share this Paula Deen's Root Beer Float Cake recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 55m

Yield 1 bundt cake, 14 serving(s)

Number Of Ingredients 7



Paula Deen's Root Beer Float Cake image

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.

Nutrition Facts : Calories 363.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 60.4, Sodium 428.7, Carbohydrate 59.2, Fiber 0.3, Sugar 45.7, Protein 3.3

1 (18 1/4 ounce) yellow cake mix with pudding
1 (5 1/8 ounce) box vanilla instant pudding mix
1 1/4 cups root beer
1/2 cup vegetable oil
4 large eggs
2 cups confectioners' sugar
3 tablespoons root beer

ROOT BEER FLOAT CAKE

I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 5



Root Beer Float Cake image

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.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

1 package white cake mix (regular size)
1-3/4 cups cold root beer, divided
1/4 cup canola oil
2 large eggs
1 envelope whipped topping mix (Dream Whip)

EASY ROOT BEER FLOAT CAKE

When I came across this fun and festive recipe, I know I had to give it a try. I hope you try it, too!-Gail Toepfer, Iron Ridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 7



Easy Root Beer Float Cake image

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.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

1 package white cake mix (regular size)
1-1/4 cups root beer
2 eggs
1/4 cup canola oil
FROSTING:
1 envelope whipped topping mix (Dream Whip)
1/2 cup chilled root beer

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



Root Beer Float Cake image

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

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups root beer
1/3 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)

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



Root Beer Float Mug Cakes image

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.

4 cups unsalted, unroasted pecans, peanuts or walnuts
1 cup root beer
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon flaky salt
1/2 cup root beer
8 ounces granulated sugar
1/4 teaspoon fine salt
4 tablespoons unsalted butter
1 tablespoon plus 1 1/2 teaspoons cocoa powder
1/8 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground star anise
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/4 cup root beer
1/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
Vanilla ice cream, for serving

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From yummly.com


ROOT BEER CAKE I BEST DISHES - MELISSA FOOD
Beat within the root beer and mix until just blended. Pour batter into the prepared pan and bake at 375 levels F (175 degrees C) for 30 to 35 mins. 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 ...
From recipesmelissafood.blogspot.com


ROOT BEER CAKE I | RECIPE | ROOT BEER CAKE, FUN DESSERTS, DELICIOUS …
Feb 11, 2013 - A friend sent me this recipe from an old clipping he found in his collection of recipes.
From pinterest.com


A RICH ROOT BEER CAKE TO CONNECT US ALL | KING ARTHUR BAKING
In the 1960s Coca-Cola found its way into a cake, and it became one of the most popular cakes on the Southern community table. This moist root beer cake is a spin on Carla’s grandmother’s classic Coca-Cola Cake, using fresh ginger, smoked cinnamon, and star anise to …
From kingarthurbaking.com


CHOCOLATE ROOT BEER FLOAT POKE CAKE - THE SUBURBAN SOAPBOX
Instructions. Preheat oven to 350 degrees. In a medium bowl, beat the cake mix, 1 1/4 cup of the A&W TEN® Root Beer, oil and eggs until well blended. Transfer to a 9 inch square baking dish coated with cooking spray and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
From thesuburbansoapbox.com


ROOT BEER FLOAT CAKE - EASY DESSERT RECIPES
Set your oven to 350°F and add parchment paper and cooking spray to two round cake pans. Add flour, salt, and baking powder in one bowl. Add your root beer, sugar, heavy cream, eggs, vegetable oil, and root beer flavor in a separate bowl. Add the flour mixture to the wet ingredients and whisk them together. Add an equal amount of cake batter ...
From easydessertrecipes.com


ROOT BEER CAKE I - AMERICAN RECIPES - FOODDIEZ.COM
Root Beer Cake I might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 280 calories, 3g of protein, and 9g of fat. This recipe serves 12. It is perfect for Father's Day. If you have flour, butter, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe ...
From fooddiez.com


ROOT BEER CHOCOLATE CAKE WITH ROOT BEER GLAZE - THE HERITAGE COOK
Make the Cake: Mix together the flour, sugars, baking soda and salt; in another bowl whisk the eggs, buttermilk and vanilla. In a saucepan melt the butter with the root beer and cocoa powder; cool 5 minutes the pour into the flour mixture and beat till smooth; add the egg/buttermilk mixture and mix until incorporated.
From theheritagecook.com


ROOT BEER BUNDT CAKE – MEMORIESBYMARISSA
The description says, “We wanted to create a cake that approximated the flavor and the lazy summer pleasure of a root beer float…We weren’t looking for a ‘hint’ of root beer, but an avalanche of root beer (hence the 2 cups used in this recipe).” Let me get one thing straight: THIS CAKE IS DOWNRIGHT CHOCOLATE. I mean…there’s the ...
From memoriesbymarissablog.wordpress.com


ANYONE HAVE A ROOT-BEER CAKE RECIPE? - FOOD52
BoulderGalinTokyo February 3, 2022. This might work... But i'm eager to try the root beer floats, have to find the root beer first... If you want root beer taste in a baked good, use a root beer extract or concentrate like Zatarains. Alternatively you can boil down your precious cans of root beer to make your own.
From food52.com


ROOT BEER FLOAT CAKE I RECIPE - FOOD NEWS
To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth. 239 calories; protein 3g; carbohydrates 36.6g; fat 9.3g; cholesterol 40.6mg; sodium 261.6mg.
From foodnewsnews.com


ROOT BEER MUG CAKE FILLED WITH VANILLA ICE CREAM GANACHE
Fill each well with vanilla ice cream ganache. Decorations. 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.
From hungryhappenings.com


ROOT BEER ANGEL FOOD CAKE RECIPE | CDKITCHEN.COM
directions. Prepare angel food cake as directed on package, except replace the water with root beer and add nutmeg (The root beer should equal the amount of liquid called for in cake directions). Pour into ungreased 13-by-9-by-2 inch pan (Wash pan thoroughly to remove any oil before using). Bake at 350 degrees F for 25 to 35 minutes or until ...
From cdkitchen.com


CHOCOLATE ROOT BEER CAKE - AROUND MY FAMILY TABLE
Preheat oven according to box directions, spray a 9x13 pan with non-stick cooking spray, and set aside. In a mixing bowl, combine cake mix, 3/4 can of root beer (reserve remaining for frosting), and 1 tsp root beer extract. Mix until well combined and pour into prepared pan. Bake according to package instructions, then remove to cool completely.
From aroundmyfamilytable.com


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