Recipes

Root Beer Bundt Cake Recipe

10:36 PM

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:
  1. Preheat the oven to 325. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
  2. 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.
  3. 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).
  4. 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.
  5. 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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