Wednesday, December 12, 2007
Root Beer Float Cake
1 box of white cake mix
1 3/4 cups of root beer - divided and cold
1/4 cup vegetable oil
1 envelope whipped topping mix
Preheat oven to 350 degrees
In a mixing bowl combine the dry cake mix, 1 1/4 cups cold root beer, oil and eggs.
Beat on low speed 2 minutes or stir by hand 3 minutes.
Pour into a greased 9x13-inch pan.
Bake for 30 35 minutes or until a toothpick inserted near the center comes out clean.
Cool completely on a wire rack.
In a mixing bowl combine the whipped topping mix and the remaining 1/2 cup of root beer. Beat until soft peaks form.
Frost the cake and store in the refrigerator.
Recipe found in Quick Cooking Magazine many years ago!