Root Beer Float Cake with Cream Cheese Frosting

By vealam

Ingredients

• Frosting:
• 1 package white cake mix (regular size)
• 1 cup root beer, divided
• 1/4 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 tsp. root beer extract
• 4 cups powdered sugar
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 tsp. root beer extract
• 1 tsp. vanilla extract

Details

Servings 12
Adapted from reluctantentertainer.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, root beer, oil, extract, and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.

Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes, or until toothpick inserted comes out clean.

Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, and extracts. Gradually fold in the powdered sugar.

Beat until soft peaks form. Frost the cooled cake. Store in a refrigerator before serving.