Whew…some hot temps are hitting the city these days! 107 degrees yesterday, not sure what today will bring. Hubby and grandson are outside mowing, better get it done before noon. I’m in here where it’s nice and cool trying to get a long overdue post out. We made a quick trip to the big city (DFW) last week. The kids and grand-kids celebrated Pa (Papa)…it was his 66th birthday and he enjoyed all of the attention.
We stayed for a couple of days and had a great time celebrating with family, attending ball-games and some shopping of course. Potterybarn and Home Goods were calling me The oldest grandson came back home with us to spend a week. Nana and Papa sure enjoy his company.
This special visit calls for some fun snacks and treats…so Nana got busy in the kitchen. I love coming across an easy and tasty recipes and this Root Beer Float Cake fit the bill.
1 package yellow cake mix
1 (12 oz.) can or bottle root beer
1/4 cup vegetable oil
1/2 cup confectioners’ sugar
3 Tbsp. root beer
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt Pan.
In a medium bowl, stir together the cake mix, root beer, oil and eggs until smooth. Pour batter into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour root beer glaze evenly over cake.
To make the Root Beer Glaze: combine the confectioners’ sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.
Enjoy this cake with vanilla ice cream! For decoration you can sprinkle crushed root beer candies over the top.