Shelly's Recipe

ROOT BEER FLOAT CAKE

Category: Cakes

2 cups root beer (do not use diet)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter, cut into 1/2 inch cubes
1 1/4 cup sugar
1/2 cup dark brown sugar
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

Preheat even to 325. Spray the inside of a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.

In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.

In a large bowl, whisk together the flour, baking soda and salt.

In a small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. You can give it a quick whisk if you like, but do not over beat the batter or it could cause the cake to be tough. Do not worry, the batter is very loose.

Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.

Chocolate Root Beer Frosting
2 oz 60% cocoa, melted
1/2 unsalted butter, softened
1/2 tsp salt
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar

In the bowl, beat softened butter and cocoa powder. Once combined add the melted chocolate, salt, powdered sugar and root beer. Beat together until smooth. Spread on top of cooled cake. Slice and serve with vanilla ice cream.