Saturday, June 26, 2010

Root Beer Float Cake

Root beer floats . . . one of my all time favorites.

One of our favorite cafes has recently
introduced their soda fountain . . . I was so excited to see they added root beer floats to their menu.

We have made it a tradition to visit the cafe after

work on Friday afternoons . . . the root beer float
is my TGIF treat, a reward
for making it through
another stressful week of work.

Can't wait to try this cake . . .
will post comments after
we have made it . . .
post your comments if you try it
out before we do.


1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided

1/4 cup canola oil
2 eggs
1 envelope whipped topping mix (Dream Whip)


In a large bowl, combine dry 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 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick
inserted near 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.

Yield: 12-16 servings.

Nutrition Facts:
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat),
27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Source: Quick Cooking May/June 2000, page 40

Visit Our Etsy Shop