Sugar’s ROOT BEER FLOAT CAKE with Root beer Icing
If you plan to make this a double layered cake, you will need to make 2 cakes.
You will have to bake the cakes separately for best results.
You will also have to make an extra batch of Icing.
What You Will Need:
1 box yellow cake mix with pudding in mix (18.25 oz.)
1 box vanilla instant Jell-O pudding mix (5.1 oz.)
1 1/4 cups root beer
1/2 cup vegetable oil
4 large eggs
1 Tea Spoon Root Beer Extract if you can find it. (optional)
Dad’s Root beer Candy (any root beer candy will work. I like Dad’s or A&W best)
root beer glaze
Instructions at the bottom
Directions:
Preheat oven to 350.
Grease, flour or spray Pam a 9 by 13 cake dish or a 10" fluted cake pan.
(I like to use my 9 by 13 cake pan and I like to use butter flavor Pam)
In a large bowl, combine cake mix, pudding mix, oil, eggs and root beer extract
if desired.
Beat at medium speed with an electric mixer until smooth.
Spoon batter into prepared pan.
bake 45 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes.
Remove from pan, let cool completely on a wire rack.
Spoon glaze over cooled cake.
ROOT BEER GLAZE:
2 cups powdered sugar
(1 Box)
3 Table spoon root beer.
Use as much soda as you need until you find the right texture you like.
Make sure it’s not too thick or too thin.
In a small bowl, combine sugar, root beer, whisking until
smooth.
Sugar’s notes:
Take your root beer candy and crush enough for your icing and filling if
desired.
Simply add crush candy pieces in to your icing and spread carefully in-between
cakes if you are making a double layer cake.
With left over icing, ice the entire cake.
Enjoy
Sugar
Y
"If we could look into each other's hearts and understand the unique challenges
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love, patience, tolerance, and care."
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