Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan.
Mix the flour, baking powder and salt and set aside.
Blend butter and eggs.
Add sugar and vanilla.
Fold in flour mixture with root beer. Do not overbeat.
Pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.
Frost when cool.
To make frosting:.
Mix ingredients until smooth. If too thick, add more root beer. If too thin, add more powdered sugar until you get a consistency that is easy to spread.
Heat oven to 350\u00b0.
Prepare and bake cake mix in 12-cup Bundt cake pan as directed on package, except substitute root beer for the 1 1/4 cups water and add root beer concentrate with the root beer.
Cool 10 minutes.
Invert onto wire rack or heatproof serving plate; remove pan.
Cool cake completely.
Sprinkle with powdered sugar.
Serve with ice cream sprinkled with candies.
Beat in the eggs and root beer extract.
Combine the flour
Preheat oven to 350 F.
Grease and flour two 9\" round pans.
Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
Bake as directed on package.
Chill cake for ease in splitting layers.
Split each layer into 2 thin layers.
Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
Serve immediately or store in refrigerator until ready to serve.
nd 1 1/4 cup root beer Beat well, then spread batter
In bowl, mix flour, baking powder and salt.
In large bowl, beat butter and sugar until light and fluffy.
Add vanilla and eggs; beat.
Add dry ingredients alternately with 1 cup root beer. Mix well.
Pour batter into greased and floured 13 x 9 x 2-inch pan.
Bake in preheated 375\u00b0 oven for 20 to 25 minutes.
n a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set
pray with flour. (For maximum cake height, keep baking spray off
Heat oven to 350\u00b0.
Grease and flour 13 x 9-inch pan.
Beat cake mix (dry), root beer, oil and eggs in large bowl.
Pour into pan.
Bake 30 to 40 minutes or until toothpick comes out clean. Cool.
Serve with Root Beer Cream.
Sprinkle with crushed root beer hard candies, if desired.
-inch pan.
Beat cake mix, water, oil, and egg
arge bowl, combine cake mix, 1 1/4 cup root beer, oil, and
he 1/2 can of root beer. Add the remaining onions.
owl, stir together the cake mix, 12 ounces root beer, oil and eggs
Preheat oven to 350\u00b0F
Grease and flour a 10-inch fluted cake pan.
In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
Beat at medium speed with an electric mixer until smooth.
Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.
Spoon glaze over cooled cake.
small saucepan, heat the root beer, cocoa powder, and butter over
nd flour 2 (9-inch) cake pans and line the bottoms
Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.
Preheat oven to 350\u00b0.
In a mixing bowl, combine cake mix, 1 1/4 cups root beer, oil and eggs.
Beat on low speed for 2 minutes or by hand for 3 minutes.
Pour into a greased 9 x 13-inch baking pan.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack. In a mixing bowl, combine whipped topping and remaining root beer.
Beat until soft peaks form.
Frost cake.
Store in refrigerator.
ith paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla
Put cake mix into bowl and substitute root beer for water. Follow mixing instructions and baking instructions on label.