Where has the time gone this week?
I've been super busy with work related things and also I'm getting that nesting bug happening.
I've had this post for a week now and I finally finished it tonight.
My mom made this for their 4th of July party. It was so pretty and yummy too!
The recipe comes from the
FOOD NETWORK MAGAZINE JULY/AUGUST 2011
Ingredients:
1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions:
- Preheat the oven to 325. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
- Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
- Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
- Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
- Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of sat, the confections' sugar and vanilla in a bowl until smooth. Drizzle over the cake.
** I would love to try this again warm with a scoop of vanilla bean ice cream on top :)
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