Root Beer Float Cake

Zach loves root beer, so when I heard about this cake on a friend's blog, I suggested it to Zach for his birthday cake. He was pretty excited about it. I had a hard time getting a hold of the recipe, my friend's husband made it for her for her birthday, but he just found the recipe on line and couldn't remember exactly where he found it. At this point Zach said that if I couldn't find the recipe I could just get him a Nascar-themed cake from the grocery store. (Like last year)

With a little research I found this recipe on-line at allrecipes.com. It's not a fancy cake, just a simple bundt cake. It calls for a can or bottle of root beer, and a glaze (syrup) drizzled on top, but the overall root beer flavor is pretty subtle. When I make the cake again, I might try adding some additional root beer flavoring and crushing up some root beer candies and sprinkling them on the top for decoration. It's also best served with vanilla ice cream (hence the "float" part of the Root Beer Float Cake).

The cake was moist and yummy and the older kids devoured it. And begged me to promise to make it again. (I think Nick wants it for his birthday) Zach's response was, "Next year can I just get a Nascar cake?".

Root Beer Float Cake

1 (18.25 ounce) package yellow cake mix

1 (12 fluid ounce) can or bottle root beer

1/4 cup vegetable oil

3 eggs

1/2 cup confectioners' sugar

3 tablespoons root beer

Preheat oven to 350 degrees F. Grease and Flour a 10 inch Bundt pan.

In a medium bow, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.

Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Poor Root Beer Glaze evenly over cake.

To make the Root Beer Glaze: combine the confectioners sugar and 3 Tablespoons of root beer in small bowl. Beat until smooth.