ROOT BEER FLOAT CAKE

ROOT BEER FLOAT CAKE

This recipe is another one we saw demonstrated at the recent Das Essenhaus cooking show in Middlebury, IN.  I was absolutely astounded to find the the Dream Whip/root beer "frosting" you make for it tastes EXACTLY like the foam on a root beer float.

I don't know about you, but nicer weather makes me long for a trip to a good hot dog stand were you can get a great chili dog and perhaps top it off with a root beer float.  If the weather isn't quite there yet to accomplish this, try making the root beer float cake.  I think you will find it a moist and delicious alternative.

Sleet and snow are still making an occasional appearance here, but Olivia has planted her potatoes and other cool weather crops such as lettuce and peas can't be far behind.  Warm weather food will soon be here. Bring it on!

- Nanette

Ingredients

• 1 package white cake mix (regular size)
• 1 3/4 cup of root beer divided
• 1/4 cup canola oil
• 2 eggs
• 1 envelope whipped topping mix (Dream Whip)

Directions

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
• Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-15 servings.

White cake mix and a box of Dream Whip.

It may not look good when the cake is mixed, but it will taste good!

The unfrosted and unadorned cake.

Making the "float foam" frosting!

The finished product!

Wash it down with root beer--of course!