FoodNetwork.com<http://www.foodnetwork.com/magazine>
Root Beer Bundt Cake
Recipe courtesy Food Network Magazine
Prep Time:
1 hr 0 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Intermediate
Serves:
8-10 servings
Ingredients
* 1 stick unsalted butter, plus more for the pan
* 2 cups all-purpose flour, plus more for dusting
* 2 1/2 cups root beer
* 1 cup unsweetened cocoa powder
* 2 ounces bittersweet chocolate, chopped
* 1 cup granulated sugar
* 1/2 cup packed dark brown sugar
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon ground allspice
* 1 teaspoon salt, plus a pinch
* 3 large eggs, beaten
* 2 1/2 cups confectioners' sugar
* 1 teaspoon vanilla extract
Directions
Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan;
tap out the excess flour.
Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in
a large saucepan over medium heat until the butter melts. Add the
granulated and brown sugars and whisk until dissolved. Remove from the
heat and let cool.
Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a
bowl. Whisk the eggs into the root beer mixture, then gently fold in the
dry ingredients (the batter will be slightly lumpy).
Pour the batter into the prepared pan and bake until a toothpick
inserted into the cake comes out clean, 55 minutes to 1 hour, rotating
the pan halfway through. Transfer to a rack. Gently poke the cake all
over with a skewer and pour 1/4 cup root beer over the cake; let cool in
the pan for 20 minutes, then invert the cake onto a serving plate and
let cool completely.
Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a
pinch of salt, the confectioners' sugar and vanilla in a bowl until
smooth. Drizzle over the cake.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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