Root Beer Cake II

SUBMITTED BY: Rhonda

"Root beer soda gives this cake its distinctive flavor."

PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

About scaling and conversions

INGREDIENTS

3/4 cup shortening
1 1/2 cups white sugar
5 egg whites
1 1/2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
10 fluid ounces root beer, room temperature
1/4 cup applesauce
2 (1.5 ounce) envelopes instant dessert topping
8 fluid ounces root beer, chilled

READ REVIEWS (4)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 17, 2003 by Amanda

I did not yet make this but really want to, what is "instant desseret topping"?

3 users found this review helpful

Reviewed on Sep. 6, 2005 by bker

I was so excited to make it and when I did it was like the root beer flattened and setteled on the bottom and turned to glue. I made it for a Labor Day BBQ. Sorry, I didn't like it. The instant dessert topping is Dream Whip. You'll find it with the box pie crusts.

2 users found this review helpful