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.
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1 1/4 cups All-Purpose Flour
• 1 cup Dutch Process Cocoa Powder
• 1/2 teaspoon Salt
• 3/4 cup Root Beer
In a medium mixing bowl, combine the Flour, Cocoa Powder and Salt. Slowly whisk in the Root Beer and set aside.
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2 sticks Unsalted Butter (room temperature)
• 1 1/4 cups Granulated Sugar
• 1 teaspoon Vanilla extract
• 4 Eggs (room temperature)
In a large bowl, cream together the Butter and Sugar until fluffy. Add the Vanilla and the Eggs one at a time.
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Add 1/3 Flour mixture, alternating with the Root Beer. Continue until all is combined ending with Root Beer.
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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.
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Top with the Root Beer White Chocolate Frosting.
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1 1/2 cups Powdered Sugar
• 1 stick Unsalted Butter (softened)
• 1 cup White Chocolate Chips (melted)
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.
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1 teaspoon Vanilla Extract
• 12 ounces Root Beer (reduced to 1/3 cup)
• 1/2 Tsp Ground Cloves
Stir in the Vanilla, reduced Root Beer and cloves until well blended.
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• 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