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Ingredients
- Cake
- 1 1/4 cups All-Purpose Flour
- 1 cup Dutch Process Cocoa Powder
- 1/2 teaspoon
- Salt
- 3/4 cup Root Beer
- 2 sticks Unsalted Butter (room temperature)
- 1 1/4 cups Granulated Sugar
- 1 teaspoon Vanilla extract
- 4 Eggs (room temperature)
- Root Beer White Chocolate Frosting
- 1 1/2 cups Powdered Sugar
- 1 stick Unsalted Butter (softened)
- 1 cup White Chocolate Chips (melted)
- 1 teaspoon Vanilla Extract
- 12 ounces Root Beer (reduced to 1/3 cup)
- 1/2 teaspoon Ground Cloves
Preparation
Step 1
Heat oven to 350°F. Grease and Flour a 9 by 5 inch loaf pan with Butter.
In a medium mixing bowl, combine the Flour, Cocoa Powder and Salt. Slowly whisk in the Root Beer and set aside.
In a large bowl, cream together the Butter and Sugar until fluffy. Add the Vanilla and the Eggs one at a time.
Add 1/3 Flour mixture, alternating with the Root Beer. Continue until all is combined ending with Root Beer.
Pour the batter into the prepared loaf pan. Bake for about 50-60 minutes. Remove the cake and allow to cool for about 45 minutes.
Root Beer White Chocolate Frosting: Whip together the Butter and Sugar until light and fluffy. Using a rubber spatula stir in the White Chocolate making sure it is smooth.
Stir in the Vanilla, reduced Root Beer and cloves until well blended.
Helpful Tips:
1. Important to have all the ingredients at room temperature.
2. Preparing the pan is what allows the cake to flip out with ease before frosting.
3. Take the frosting to the edge of the cake.
4. Carla shares tips for transporting a cake
5. Line the bottom of a box with shelf liner
6. Skewers on top of the cake and wrap well
7. Place cake on top
8. Liner will prevent cake from sliding