How To make Root Beer Cake
-MARY WILSON BWVB02B FOR CAKE: 1 1/4 c All-purpose flour
1/2 ts Baking soda
pn Salt 1 c Root beer (do not use diet)
3/4 c Light brown sugar; packed
1/2 c (1 stick) unsalted butter;
- softened 2 lg Eggs
2 ts Pure vanilla extract
FOR FROSTING: 6 tb Root bear (divided use)
1 1/4 c Confectioner's sugar
1/4 c (1/2 stick) unsalted butter;
- softened 1/2 ts Pure vanilla extract
Heat oven to 350 degrees. Grease an 8-inch springform pan. 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 1/2 cup, about 5 minutes. Cool to lukewarm. 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 rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minute. Cool 5 minutes. For frosting: Poke holes all over top of cake with a toothpick. Brush with about 3 tablespoons of the root beer. Remove the sides from the pan and cool cake completely. Mix remaining 3 tablespoons root beer, confectioner's sugar, butter and vanilla in a small bowl to make a thin frosting. Spread over top of cooled cake, letting it drip down the side. -----
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Root Beer Float Freezer Pie – No Bake
Ingredients
1 prepared shortbread pie crust 9 inch
8 oz homemade whipped topping or cool whip, thawed
3.4 oz box vanilla pudding mix
¾ cup root beer (your favorite brand)
½ cup cold milk
Decorate pie with maraschino cherries and extra whipped topping
*In large bowl, using an electric hand mixer, beat together pudding dry mix,
milk and root beer for 2 minutes until it forms a pudding consistency.
*Fold in ½ (4oz) whipped topping or cool whip until well blended.
*Pour pudding mixture into pie crust evenly.
*Spread remaining (4oz) whipped topping over pudding mixture.
*Cover & freeze for at least 2 hours until set.
*Garnish with additional whipped topping and cherries.
*Freeze leftover pie.
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A root beer float AND pie?! #tastyjunior
Yields 1 pie
8 oz heavy whipping cream
12 oz root beer
1/4 cup milk
1 box vanilla pudding mix
1 graham cracker crust
Mix the root beer, milk, and pudding mix until thick. Beat the heavy cream until stiff peaks form, and fold into the pudding mixture. Pour into prepared graham cracker crust, and freeze for 4 hours or refrigerate overnight. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
I mean, “A&W root beer cake” IS a pretty tough theme to guess ????
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