Post by Damara on Jul 9, 2008 22:17:17 GMT -5
Everyone has a favorite memory from childhood. Mine was going to a dairy bar on Friday night with my family. We'd all get a cheeseburger, share a bunch of fries, and have a rootbeer float to wash it down, made with homemade vanilla ice cream.
This cake tastes like a rootbeer float, and is very simple to make:
Ingredients:
1 white cake mix
3 eggs
1/4 cup oil
12 ounces name brand rootbeer soda (A&W, Barq's, Stewart's)
Preheat oven to 350. Lightly grease a 9x11 cake pan or bundt pan. Mix all ingredients on low 30 seconds to blend, then on high for four minutes. Put a timer on so you know when 4 minutes have passed. Spread evenly into cake pan and cook 40 minutes for 9x11 pan, 60-75 minutes for a bundt pan.
Topping:
3 packages powder whipped topping like Dream Whip
12 ounces name brand rootbeer soda
In a medium bowl, mix the packages of whip topping mix and the soda. Whip on high 3 minutes or until firm peaks form (they form curlyques when tapped on top with a scraper).
Allow the cake to cool completely, then spread the rootbeer cream topping on top.
For variations, any type of soda of your favorite choice can be substituted. Orange, black cherry, and birch beer are some other variations that turn out well. The trick is to use a good name brand soda and not generic. Since you are using instant whip topping, there's no need to refrigerate to preserve the topping. Ours never lasts long enough to need refrigeration anyway.
This cake tastes like a rootbeer float, and is very simple to make:
Ingredients:
1 white cake mix
3 eggs
1/4 cup oil
12 ounces name brand rootbeer soda (A&W, Barq's, Stewart's)
Preheat oven to 350. Lightly grease a 9x11 cake pan or bundt pan. Mix all ingredients on low 30 seconds to blend, then on high for four minutes. Put a timer on so you know when 4 minutes have passed. Spread evenly into cake pan and cook 40 minutes for 9x11 pan, 60-75 minutes for a bundt pan.
Topping:
3 packages powder whipped topping like Dream Whip
12 ounces name brand rootbeer soda
In a medium bowl, mix the packages of whip topping mix and the soda. Whip on high 3 minutes or until firm peaks form (they form curlyques when tapped on top with a scraper).
Allow the cake to cool completely, then spread the rootbeer cream topping on top.
For variations, any type of soda of your favorite choice can be substituted. Orange, black cherry, and birch beer are some other variations that turn out well. The trick is to use a good name brand soda and not generic. Since you are using instant whip topping, there's no need to refrigerate to preserve the topping. Ours never lasts long enough to need refrigeration anyway.
