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Root Beer Float Cake




1 pk Betty Crocker Super Moist white cake mix
1 1/4 c Root beer
1/4 c Vegetable oil
2 Eggs

Root Beer Cream:
1/2 pk (2.8 Oz.size) whipped topping mix (1 envelope)
1/2 c Chilled root beer

Heat oven to 350F. Generously grease and flour rectangular pan, 13x9x2 inches.

Beat cake mix (dry), root beer, oil and eggs in large bowl on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally.

Pour into pan. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean; cool. Serve with Root Beer Cream.

Sprinkle with crushed root beer-flavored hard candies if desired.

Root Beer Cream:
Beat topping mix (dry) and root beer in medium bowl on high speed about 4 minutes or until thickened.

Yield: 16 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.