| 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
japlady@nwu.edu (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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