Root beer cake

Yield: 1 Cake

Measure Ingredient
1¼ cup All-purpose flour
½ teaspoon Baking soda
pinch Salt
1 cup Root beer (do not use diet)
¾ cup Packed light brown sugar
4 ounces Unsalted butter, softened
2 larges Eggs
2 teaspoons Pure vanilla extract
6 tablespoons Root beer
1¼ cup Confectioners' sugar
2 ounces Unsalted butter, softened
½ teaspoon Pure vanilla extract

CAKE

FROSTING

1. Heat oven to 350 degrees. Grease an 8-inch springform pan.

2. For cake, sift together the flour, baking soda and salt; set aside. Put 1 cup root beer in a small saucepan; boil, uncovered, until it is reduced to ½ cup, about 5 minutes. Cool to lukewarm.

3. Beat brown sugar and butter in large bowl of an electric mixer on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Stop the mixer and add the reduced root beer and vanilla. Mix just to combine. Fold in the dry ingredients with a rubber spatula.

4. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke holes all over top with a toothpick. Brush with about 3 tablespoons of the root beer. Remove the sides from the pan and cool cake completely.

5. For frosting, mix remaining 3 tablespoons root beer, confectioners' sugar, butter and vanilla in a small bowl to make a thin frosting.

Spread over top of cooled cake, letting it drip down the sides.

Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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