Root Beer Cake

It’s been a long time since I had made this Root Beer Cake (1993).  I was looking for a different cake to make to bring to work.  So I made this cake, and everyone seemed to like it.

Root Beer Cake Recipe

Root Beer Cake

2 cups flour

3 tsp. baking powder

½ tsp. salt

½ cup margarine, softened

¾ cup sugar

½ tsp. vanilla

2 eggs

1 cup root beer (NOT diet root beer)

Frosting:   1 envelope whipped topping mix

½ cup root beer, chilled (One 12 oz. can root beer contains the 1 ½ cups needed for this recipe)

 

Preheat oven to 375 F.  Grease and flour 13×9 inch pan.  In small bowl, combine flour, baking powder and salt.  In large bowl, beat margarine and sugar until light and fluffy.  Add vanilla and eggs; beat well.

At low speed, add dry ingredients alternately with 1 cup root beer, blending well after each addition.  Pour batter into greased and flour pan.  Bake at 375 F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In small bowl, prepare topping mix as dire for the liquid.  Frost cooled cake on package using ½ cup root beer for the liquid.  Frost cooled cake.  Store in refrigerator.          12 servings

(Recipe for the Root Beer Cake recipe was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

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