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Root Beer Float Cake
Ingredients
- 1 1/4 cup flour
- 3/4 cup sugar
- 1/3 cup butter, softened
- 3/4 cup root bear
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 egg
- 2 root beer flavored candy sticks, crushed (2 TBSP)
- 1 container (8 oz) frozen whipped topping, thawed (3 cups)
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Directions
- Heat oven to 350 degrees. Grease bottom and side of an 8 or 9 in round pan with shortening, lightly flour.
- Beat all ingredients except whipped topping in large bowl with mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30-35 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
- Cut cake horizontally to make 2 layers. Mark sides of cake with toothpicks, and cut with long thin serrated knife. Spread about 1/2 of the whipped topping over bottom of cake. Add top of cake. Top with remaining whipped topping. Refrigerate.
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