Time 3h10m Yield 10 to 12 servings Number Of Ingredients 15 Steps:
Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper. In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter. Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting. Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners’ sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency. To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.
Time 45m Yield 15 servings. Number Of Ingredients 5 Steps:
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 in 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.
Time 1h Yield 14 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, 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 in the preheated oven, 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. Pour Root Beer Glaze evenly over cake. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.
Time 2h Yield 15 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Pour remaining batter into pan. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter. Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn, and repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. In chilled small bowl, beat all spiced whipped cream ingredients except crushed candies on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.
Time 50m Yield 12-15 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.
Time 2h Yield 15 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour. Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.
Time 55m Yield 1 bundt cake, 14 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F Grease and flour a 10-inch fluted cake pan. In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs. Beat at medium speed with an electric mixer until smooth. Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon glaze over cooled cake.
Time 55m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13. In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, pudding and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter. Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting. Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners’ sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
Time 1h10m Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.
Time 1h30m Yield 2 servings Number Of Ingredients 21 Steps:
For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool. Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes. Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups. For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup. For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla. Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly. To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
