#3027 - Root Beer Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/4 cups A&W root beer (cold)
1/4 cup canola oil
2 eggs

In a mixer add white cake mix, cold root beer and canola oil--beat. Add eggs--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired. If you want a stronger root beer flavor, in addition to the root beer you can also add some McCormick root beer extract.

#2101 - Root Beer Frosting

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick softened Parkay margarine
1 tsp. vanilla
6 TBSP root beer soda (regular--not diet)

In a mixer add Parkay, vanilla, and root beer--beat. Slowly add powdered sugar--beat. Taste--if root beer flavor is not strong enough, add a little more root beer and beat again. Once it is flavored to your taste, if frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick add a little milk and beat again.

#1042 - Root Beer Floats

(by Shirley McNevich)

1 heavy beer mug (clear glass) for each float
1 - 2 liter bottle A&W root beer (chilled)
1 quart premium vanilla ice cream

Place a large bowl in the sink and fill it with cool water. Dip each mug into the water, dump out any excess water and place mugs in your freezer for 20 minutes. After 20 minutes, remove mugs from freezer and place each on its own plate. Slowly fill each mug 2/3 full with root beer. Carefully place one large overflowing scoop of vanilla ice cream into each mug. Slowly pour root beer on top of ice cream in each mug until it gets close to the top of the mug (it should fizz and spill over a bit). Place a spoon and a straw in each mug. Serve immediately.