Root Beer Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
CAKE
1 1/4 cup: All-purpose flour,
1/2 tsp: Baking soda,
pn Salt,
1 cup: Root beer, do not use diet
3/4 cup: Packed light brown sugar,
4 ounce: Unsalted butter, softened
2 large: Eggs,
2 tsp: Pure vanilla extract,
FROSTING
6 tbsp: Root beer,
1 1/4 cup: Confectioners sugar,
2 ounce: Unsalted butter, softened
1/2 tsp: Pure vanilla extract,
Directions:
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 1/2 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@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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 1/2 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@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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