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Name: Root Beer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Root beer (do not use diet); 2 lg Eggs; 4 oz Unsalted butter, softened; 3/4 c Packed light brown sugar; 2 oz Unsalted butter, softened; 1 1/4 c All-purpose flour; pn Salt; 6 tb Root beer; 1/2 ts Baking soda; 1/2 ts Pure vanilla extract; 2 ts Pure vanilla extract

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INGREDIENTS

CAKE
1 c Root beer (do not use diet)
2 lg Eggs
4 oz Unsalted butter, softened
3/4 c Packed light brown sugar
FROSTING
2 oz Unsalted butter, softened
1 1/4 c All-purpose flour
pn Salt
6 tb Root beer
1/2 ts Baking soda
1/2 ts Pure vanilla extract
2 ts Pure vanilla extract

Cake

INSTRUCTIONS

1. Heat oven to 350 degrees. Grease an 8-inch springform pan. 2. For cake, sift together the flour, baking soda and salt; set aside. Put 1 cup root beer in a small saucepan; boil, uncovered, until it is reduced to 1/2 cup, about 5 minutes. Cool to lukewarm. 3. Beat brown sugar and butter in large bowl of an electric mixer on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Stop the mixer and add the reduced root beer and vanilla. Mix just to combine. Fold in the dry ingredients with a rubber spatula. 4. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke holes all over top with a toothpick. Brush with about 3 tablespoons of the root beer. Remove the sides from the pan and cool cake completely. 5. For frosting, mix remaining 3 tablespoons root beer, confectioners sugar, butter and vanilla in a small bowl to make a thin frosting. Spread over top of cooled cake, letting it drip down the sides. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

NOTES

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Root Beer Cake

CAKE
1 c Root beer (do not use diet)
2 lg Eggs
4 oz Unsalted butter, softened
3/4 c Packed light brown sugar
 FROSTING
2 oz Unsalted butter, softened
1 1/4 c All-purpose flour
 pn Salt
6 tb Root beer
1/2 ts Baking soda
1/2 ts Pure vanilla extract
2 ts Pure vanilla extract

1. Heat oven to 350 degrees. Grease an 8-inch springform pan.    2. For cake, sift together the flour, baking soda and salt; set aside. Put  1 cup root beer in a small saucepan; boil, uncovered, until it is reduced  to 1/2 cup, about 5 minutes. Cool to lukewarm.    3. Beat brown sugar and butter in large bowl of an electric mixer on high  speed until light and fluffy, about 2 minutes. Add the eggs, one at a time,  mixing well after each addition. Stop the mixer and add the reduced root  beer and vanilla. Mix just to combine. Fold in the dry ingredients with a  rubber spatula.    4. Transfer batter to prepared pan. Bake until a toothpick inserted in the  center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke holes all  over top with a toothpick. Brush with about 3 tablespoons of the root beer.  Remove the sides from the pan and cool cake completely.    5. For frosting, mix remaining 3 tablespoons root beer, confectioners  sugar, butter and vanilla in a small bowl to make a thin frosting. Spread  over top of cooled cake, letting it drip down the sides. Posted By  japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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Nutrition

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Serving Size: 1 Cake (1494g)
Recipe Makes: 1 Cake

Calories: 1647
Calories from Fat: 461 (28%)

Amt Per Serving		% DV

	Total Fat 51.2g	68 %
	Saturated Fat 15.7g	79 %
	Monounsaturated Fat 19.2g
	Polyunsanturated Fat 7.5g
Cholesterol 2115mg		651 %
Sodium 3348.8mg		115 %
Potassium 994.9mg		26 %
Total Carbohydrate 211.2g		62 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 206.9g
Protein 78.5g		112 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1647

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