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ingredients:
4-5 large Eggs
1 package Yellow Cake Mix
1 package Instant Vanilla Pudding
3/4 cup melted Butter (stick and 1/2)
12-ounce bottle Root Beer
1 cup Powdered Sugar
Cream Cheese Frosting:
8 oz Cream Cheese
1 stick Butter
1/2 cup Powdered Sugar
Root Beer Glaze
(recipe below)
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Preheat an oven to 350°F.
Grease a Bundt pan or tube pan I like to sprinkle flour or cocoa powder on over the grease or butter
If the eggs seem a bit small it doesn't hurt to add the 5th egg.
Whip them until they are thick and lemon colored.
Add cake mix, pudding mix, oil, and 3/4 cup of the root beer.
Beat on high speed for 5 minutes.
Pour into pan and bake until a toothpick inserted in center comes out clean, about 40-50 minutes.
about 200- 205 degrees or until a toothpick comes out clean.
Cool in pan on a rack for 10 minutes, then turn out cake while still warm (or it will stick to pan).
Place it right side up on rack and place rack over a sheet of parchment paper or wax paper to catch glaze drips.
To make the glaze take the rest of the root beer and simmer it with the sugar until
it becomes a syrup and cooks down a bit.
Poke holes all over the surface of the cake with a fork, then spoon 3/4 of the glaze over the top;
it will drip down sides and soak into cake
Reserve the rest for the cream cheese frosting.
When glaze has soaked in, carefully transfer cake to a serving plate or cake stand and serve or chill overnight.
Root Beer Cream Cheese Frosting
Soften the cream cheese and butter but don't melt it.
With a mixer whip it with the powdered sugar.
Thin it down with the root beer glaze until it is just thin enough to pour over the cake to glaze it.
It is fun to present the cake with a bottle of root beer
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