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ROOT BEER CAKE
Prep.Time: 20 minutes + 40 minutes baking time
1 package yellow cake mix (18-1/4 oz.)
1 bottle root beer (12 oz.)
1/4 cup vegetable oil
3 large eggs
GLAZE:
1/2 cup powdered sugar
3 tablespoons root beer
Preheat oven to 350 degrees; grease and flour a 12-cup Bundt pan. In a large bowl, combine cake mix, root beer vegetable oil, and eggs. Beat at low speed with an electric mixer until dry ingredients are moistened. Beat at medium speed 2 minutes. Pour batter into prepared pan; bake 35-40 minutes or until a long wooden pick inserted in center comes out clean. Cool in the pan on a wire rack 15 minutes. Remove from pan and cool on a rack. Pierce top of cake at 2-inch intervals with a long wooden pick or skewer. Prepare glaze* and pour evenly over cake. Cool completely before serving. Serve with vanilla ice cream if desired.
* Stir together powdered sugar and root beer until smooth. Yields about 3/4 cup glaze.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved