| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Cake | ||
INGREDIENTS
| 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 | Packed light brown sugar |
| 4 | oz | Unsalted butter, softened |
| 2 | lg | Eggs |
| 2 | ts | Pure vanilla extract |
| 6 | tb | Root beer |
| 1 1/4 | c | Confectioners' sugar |
| 2 | oz | Unsalted butter, softened |
| 1/2 | ts | Pure vanilla extract |
INSTRUCTIONS
CAKE FROSTING 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 [email protected] (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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