Root Beer Float Cake I
Root beer floats were invented in the late 19th century and quickly became a popular treat in America.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Root Beer Float Cake I
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
-
Add the dry ingredients to the butter mixture, alternating with the root beer and milk. Begin and end with the dry ingredients.
-
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely.
-
In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
-
Cut the cake into slices and serve each slice with a scoop of vanilla ice cream and a dollop of whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
