Old Fashioned Root Beer Float Cake - cooking recipe

Ingredients

Cake
1 cup butter
2 cups granulated sugar
3 cups cake flour
1 (3 1/2 ounce) package vanilla pudding mix
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
Frosting
4 cups confectioners' sugar
1 cup butter, softened
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 teaspoon root beer extract

Preparation

Preheat oven to 350 degrees F.
Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
Meanwhile, sift together the cake flour, baking powder, pudding and salt.
With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.