Root Beer Float Cake

Root beer and vanilla lend classic float flavors to this scrumptious yellow layer cake.

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4.5 by 8 people

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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 350°F Per package directions
  • Cool: 1 hr

Root Beer Float Cake

Directions

  1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. Prepare cake mix according to package directions, except substitute root beer for the water called for on package and add the 1 1/2 teaspoons vanilla and the lemon peel. Pour batter into the prepared baking pan, spreading evenly. Bake according to package directions. Cool in pan on a wire rack.
  2. For icing, in a medium mixing bowl beat butter with an electric mixer on low speed until smooth. Gradually beat in 1 cup of the powdered sugar. Beat in the 3 tablespoons root beer and the 1 teaspoon vanilla. Gradually beat in the remaining 2 cups powdered sugar. If necessary, beat in enough additional root beer or powdered sugar to reach spreading consistency.
  3. Spread top of cake with icing. If desired, garnish with maraschino cherries and/or crushed candies.

From the Test Kitchen

For a double-layer cake, allow cake to cool in pan for 10 minutes. Remove from pan and cool completely. Cut cooled cake in half crosswise. Frost the top of one cake piece with some of the icing. Top with the remaining cake half and frost top of layers.

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Nutrition Facts (Root Beer Float Cake)

  • Per serving:
  • 438 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 61 mg chol. ,
  • 355 mg sodium ,
  • 68 g carb. ,
  • 0 g fiber ,
  • 33 g sugar ,
  • 4 g pro.

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