Root Beer Cake

Directions

Preheat oven to 350℉ (180℃).

Grease and flour 10” Bundt pan.

In a mixing bowl, stir together the cake mix, root beer, oil, eggs and root beer extract/flavoring; mix until smooth.

Pour batter into prepared Bundt pan.

Bake 35 to 45 minutes, until toothpick tests clean. Cool cake in pan on rack for 15 minutes. Invert onto rack to cool completely.

Meanwhile, prepare glaze: Combine all ingredients and whisk until smooth; set aside.

When cake is completely cool, pour half of the glaze into the empty Bundt pan.

With a thin wooden skewer, poke holes into top of cake at 2” intervals. Place cake, upside down, into the Bundt pan with the glaze. Press cake lightly and rotate slightly so it will absorb the glaze at the bottom of the pan; let stand for 15 minutes.

Invert cake onto wire rack and pour over with the remaining glaze. Let drip/set. When glaze is completely hardened, the cake may be dusted with confectioner’s sugar. This cake is also excellent served with vanilla ice cream.