Thursday, May 27, 2010

Root Beer Float Cake Share Tags: dessert, real women of philadelphia, root beer What a Great idea! A Root Beer float in a cake! Here you have your chocolate Root Beer cake, and your cream cheese filling that gives you the icecream taste to your Root Beer Float. You can also make this with a box cake. Also, you don't have to use just Root Beer. You can use any dark soda you want. Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 10 1 cup(s) of Margarine/butter
1 cup(s) of Root Beer
4 tbsp. of Cocoa
1 1/2 tsp. of Cinnamon
3 cup(s) of Flour (I sift it, but you don
2 cup(s) of Sugar
1/2 tsp. of Salt
2 Eggs (Well beaten)
1/2 cup(s) of Butter Milk
1 tsp. of Baking Soda
What you need to use a Box Cake!
1 Package/box of Chocolate Cake Mix
12 ounce(s) of 1 Can of Root Beer
1/4 cup(s) of Vegetable oil
3 Eggs
For your inside Icecream & Frosting
2 packages of Philadelpia Cream Cheese
1 1/2 cup(s) of Powder Sugar
3 tbsp. of Pure Vanilla Extract
Home made Cake: Heat Root Beer and Butter/Margarine, but do not boil. (Toss in Microwave for about 2 minutes.)
Mix together flour, sugar, cinnamon, salt, and cocoa.
Beat together eggs, buttermilk, vanilla, and baking soda.
Add mixture to dry ingredients.
Add egg mixture, and blend well.
Frosting/ Filling: Add two packages of Philadelpia Cream Cheese, Powder Sugar, and Pure Vanilla Extract in a bowl.
Blend well.
Pour half of your cake mix in to bunt cake pan.
Add your filling to the pan. (half your filling) Easier to use fingers.
Add rest of cake mix to pan.
Bake at 350 deg. for 25 - 30 minutes.
BOX CAKE: Stire together Cake mix, 12 ounces root beer, oil and eggs until smooth.
Pour half of the cake into a bunt cake pan.
Add half of your filling/frosting in with the cake mixture.
Pour in rest of Cake mixture
Bake for 35 to 40 minutes at 350 deg.
When Cake is finished baking place rest of frosting/filling on top of the cake.

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