Root Beer Float Cake
Equipment
- Bundt pan
Ingredients
Cake
- 1 box Triple Chocolate Cake Mix {Duncan Hines}
- 4 eggs
- 8 T butter 1 stick or 1/2 cup, melted
- 1 1/4 cups 10 0z., root beer or root beer flavored beer
- 1 tsp root beer extract
- 1 tsp vanilla extract
- Root Beer Icing
Root Beer Icing
- 1 stick unsalted butter
- 1 box 3 3/4 cups powdered sugar
- 4 T milk or cream
- 1 tsp root beer extract
Garnish
- maraschino cherries with stems
- fat striped straws cut in 1/2s or 1/3s
Instructions
- Prepare mix according to package directions substituting root beer for water, and adding an extra egg and the extracts. Bake according to package directions, checking for doneness near the end of baking time. Do not over bake. Cool cake completely and invert onto a plate for decorations
- Beat sugar and cream together with extract and add milk 1 T at a time until a thick consistency. Chill for 10 minutes. Use a small scoop and roll into balls in the palms of your hands, working quickly so the icing doesn’t melt. Arrange balls around the top of cake
- Garnish cake with cherries and straws
- Cake can be stored under a dome at room temperature or in refrigerator.