Stoopidly simple to toss together and stoopidly tasty – in fact, Rich has decided it is now his most favorite of all my cakes.
And to think it’s just a box of spice cake mix and twelve ounces of root beer…
Yep. You read that right; one cake mix and one can (or measure) of soda and nothing else can make for one. Fine. Cake. Even if I’d started with another in mind…
See, I’d read this article about combing cake mix with soda and all the different cool flavors you could make. I even tried one: dark chocolate and orange soda; which was good, but wasn’t quite as orange-y as I’d hoped. SO, I decided to try the root beer float cake from the article: chocolate cake and root beer.
Except, I got home from the market with the root beer and found not a single chocolate mix in the cake cupboard.
Then Rich suggested using the spice cake mix with the root beer, since they’re both kinda… spicy.
Take one spice cake mix, add twelve ounces of root beer, and mix together. No other ingredients needed, just turn your batter into your prepared cake pan(s) (13×9, two, 9-inch rounds, Bundt pan) and bake at the temperature and time called for on the back of the package.
Allow the cake to cool, then frost as you like. I chose to do a vanilla frosting made with solid shortening (Crisco). I know it sounds icky, but it is really nice, and you don’t have to worry about keeping the cake cold so the frosting won’t spoil.
This’ll make enough frosting for one sheet cake; if you’re planning a layer cake, double the recipe.
•1 lb. powdered sugar (4 c.)
•1 cup solid shortening
•1/4 cup water
1-1/2 tsp vanilla
•Dash of salt – less than 1/4 tsp
Beat the shortening until fluffy, then add sugar, water, vanilla, and salt and beat for five more minutes.
Frost and decorate the cake as you will, I jumped the season a bit and went with red and green jimmies.
High class baking?