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
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.
nd flour 2 (9-inch) cake pans and line the bottoms
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.
In mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 13 x 9 x 2-inch cake pan. Bake at 350\u00b0 for 30 to 35 minutes or until a toothpick inserted into center comes out clean.
n a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set
ith paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla
Set aside and refrigerate 1/2 cup whipped topping for garnish.
In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.
Fold in half of the remaining whipped topping.
Spread into graham cracker crust.
Spread remaining whipped topping over pie.
Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving.
Top with a maraschino cherry if desired.
Pre-chill root beer, condensed milk, and ice cream maker canister.
Combine root beer, condensed milk, and vanilla.
Fill ice cream maker canister with root beer mixture.
Freeze per ice cream maker's manufacturer's instructions.
Enjoy!
****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.
buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
Beat
In a glass, fill it 1/3 full with root beer.
Stir several spoonfuls of ice cream into root beer.
Pour glass 3/4 full with rootbeer.
Top with ice cream.
Pour 1/2 cup root beer or cola into 16 ounce soda glass and spoon ice cream into glass. Top with remaining root beer or cola.
Pour condensed milk and root beer into ice cream freezer, mixing together.
Freezer until mixture is thick and slushy. Tastes like a root beer float.
Put 2 scoops of vanilla ice cream in a large cup.
Pour in root beer.
Makes 1 serving for every 12 ounces of root beer.
Cream margarine and sugar. Beat in egg. Add vanilla and root beer oil. Add dry ingredients which have been sifted together. Wrap in plastic wrap and chill dough 3 hours. Roll out 1/8-inch thick in shape of root beer float mugs. Bake at 375\u00b0 for 5 to 7 minutes.
In a tall soda glass, stir together the chocolate syrup with 1 scoop of the ice cream until smooth. Gradually pour in about 1/2 of the root beer until the glass is half full. Add the remaining soup of the ice cream and fill to the top with root beer. SUMMER BREEZE