Root Beer Float Cake

1 package white cake mix
1 (12 ounce) can root beer (I prefer A & W)
1/4 cup vegetable oil
3 eggs

1/2 cup confectioners’ sugar
3 tablespoons root beer

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes; then turn out onto rack to cool completely.

Meanwhile prepare the glaze. Mix the powdered sugar with the 3 tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake.

Perfection when served with vanilla ice cream.

Root Beer Angel Food Cake

3/4 cup root beer
1 box angel food cake mix
1 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

Prepare cake as directed on package, replacing 3/4 cup water with root beer. Add nutmeg. Pour into an ungreased 13 x 9 x 2-inch pan. Bake for 25 to 35 minutes until cracks are dry to the touch. Remove and invert pan. Cool completely.

2 teaspoons root beer
1 1/2 cups confectioners’ sugar
1/4 teaspoon grated nutmeg

Mix all ingredients well. Spread over cool cake.