Root Beer Float Cake
1 package white cake mix
1 (12 ounce) can root beer (I prefer A & W)
1/4 cup vegetable oil
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.