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Root Beer Cake















Trans-fat Free


1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 pinch salt
1 cup root beer
¾ cup brown sugar
light, packed
½ cup butter
unsalted, softened
2 large eggs
2 teaspoons vanilla extract
For frosting
6 tablespoons root beer
1 ¼ cups powdered sugar
¼ cup butter
unsalted, softened
½ teaspoon vanilla extract


Heat oven to 350℉ (180℃).

Grease an 8-inch springform pan.

For cake: Sift together the flour, baking soda and salt; set aside.

Put 1 cup root beer in a small saucepan; boil, uncovered, until it is reduced to ½ cup, about 5 minutes.

Cool to lukewarm.

Beat brown sugar and butter in large bowl of an electric mixer on high speed until light and fluffy, about 2 minutes.

Add the eggs, one at a time, mixing well after each addition.

Stop the mixer and add the reduced root beer and vanilla.

Mix just to combine. Fold in the dry ingredients with rubber spatula.

Transfer batter to prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45 to 50 minute.

Cool 5 minutes.

For frosting: Poke holes all over top of cake with a toothpick.

Brush with about 3 tablespoons of the root beer.

Remove the sides from the pan and cool cake completely.

Mix remaining 3 tablespoons root beer, confectioner's sugar, butter and vanilla in a small bowl to make a thin frosting.

Spread over top of cooled cake, letting it drip down the side.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 63553% of calories from fat
 % Daily Value *
Total Fat 37g 58%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 350mg 15%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 24% Vitamin C 0%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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