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Root Beer Cake

From Arielle's Recipe Archives

Time:  1-2 hours Serves:  10

Ingredients

Instructions

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
2 eggs
1 cup root beer (do not use diet)
3/4 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract
Heat oven to 350 degrees. Grease an 8-inch spring form pan.

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.

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.

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 tablesppons of the root beer. Remove the sides from the pan and cool cake completely.

For frosting, mix 6 tablesppons 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.

 

 

 

 

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