Root Beer Cake

I am looking to make a new cake for my step-daughter’s birthday and I thought I would try this one. The root beer adds something to the chocolate and you must make the glaze. I had to add 2 more tablespoons of root beer into the glaze as mine came out more of a frosting. This recipe is taken from The New Food Processor Bible by Norene Gilletz.

1 1/2 cups regular root beer (not diet)
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup brown sauger, packed
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup canola oil
1 tsp pure vanilla extract
Root Beer Glaze (recipe follows)

1. Preheat oven to 350F. Pour root beer into a measuring cup and let stand 5 minutes.

2. STEEL BLADE: Combine flour, sugars, cocoa, baking powder, baking soda and salt in processor. Process until blended, about 10 seconds. Start processor and gradually add root beer, eggs, oil and vanilla through feed tube while machine is running. Process batter for 45 seconds, scraping down sides of bowl once or twice. Do not insert pusher in feed tube and do not over process.

3. Pour batter into sprayed 12-cup fluted tube pan. Bake for 55 to 60 minutes, until cake tests done. Let cool for 20 minutes, then invert cake onto a serving platter. When completely cool, drizzle with root beer glaze.

Root Beer Glaze
1 square (1oz/30g) unsweetened chocolate, melted and cooled
1 1/2 cups icing sugar
2 Tbsp root beer
1/2 tsp pure vanilla extract

STEEL BLADE: Combine all ingredients and process 6 to 8 seconds to blend, scraping down sides of bowl once or twice. Drizzle glaze over cooled cake.


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