Yield: 1 Cake
Measure | Ingredient |
---|---|
1¼ cup | All-purpose flour |
½ teaspoon | Baking soda |
\N 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