This interesting cake has just a touch of root beer flavor but it comes out light and moist. Be sure to use root beer with sugar in it, not sugar-free.more
cups granulated sugar
tablespoon vanilla extract
cups all-purpose flour
cup dutch-processed cocoa
teaspoon baking soda
12-ounce can root beer, not sugar-free
Preheat the oven to 350 degrees. Grease and dust with flour a 13 x 9-inch baking pan. 1. Cream the shortening and sugar together. Add the eggs one at a time, beating well after each. Beat for five or six minutes so that the mixture is light and fluffy. Add the vanilla. 2. In another bowl, mix the flour, cocoa, salt and soda together. 3. In three or four additions, add the dry ingredients and the liquids to the creamed mixture alternately starting and ending with the dry ingredients. (Each time that we made this, we added the buttermilk first then one half of the soda and finally, the rest of the soda.) Mix only until smooth. 4. Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until the cake tests done with a toothpick. Cool completely before frosting with the frosting of your choice. Chocolate Butter Frosting We used this frosting for our Root Beer Chocolate Cake. It’s a simple frosting that works well on any cake. Ingredients 3/4 cup butter about 5 cups powdered sugar 2 tablespoons milk 2 ounces unsweetened baking chocolate, melted and cooled 1 teaspoon vanilla extract Additional milk as required Directions Cream the butter. Add half the powdered sugar and two tablespoons milk. Gradually add the remaining powdered sugar, beating as you go. Add the vanilla and melted chocolate. Add more milk as required to reach a spreadable consistency.