When I asked my daughter what kind of cake she wanted for her birthday, her reply was root beer. I secretly groaned. Seriously…root beer? I remembered my mother had made me a 7-up cake as a kid. How hard would it be to substitute root beer for 7-up? I found her old recipe and after fudging some ingredients, my root beer cake came out fabulous. Here’s the recipe.You will need these ingredients:
1.5 cups Crisco Butter-flavored shortening
3 cups of white sugar
3 cups flour
2 tablespoons of vanilla extract
3/4 cup root beer
1/4 cup root beer
Grease a bundt cake pan and preheat oven to 325 degrees. In a large bowl, cream together shortening and sugar. Beat eggs and add to sugar concoction. Add vanilla. Stir well. Add flour. Blend together. Add the 3/4 cup of root beer and mix. Pour batter into your prepared cake pan. Cook for 1 hour and a half. Some ovens cook faster so check cake near end of time approximate ten minutes earlier. Insert a knife and check for doneness. If it comes out clean, it’s done. Take out of oven and place on a rack to cool. Using a straw, chopstick, or knife; poke holes around cake before it cools. Pour the 1/4 cup root beer over cake and allow it to seep into holes. Let cake cool for twenty minutes then invert cake onto your rack. When cake is through cooling, make your glaze. You will need these ingredients:
Glaze: pinch of salt, 1 tsp. vanilla, 2.5 cups powdered sugar, and 1/4 cup root beer. Mix all together. Drizzle glaze down and across cake. Allow to dry before serving.
Yummy, yummy in your tummy.