Subj : Creamy Root Beer Float Ca
To : All
From : Mojo
Date : Tue Apr 19 2016 11:41 pm
Creamy Root Beer Float Cake
Ingredients
Cake
1 box white cake mix
Water, oil and egg whites called for on cake mix box
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Root Beer-Spiced Whipped Cream
1 cup whipping cream
2 gablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies
Directions
1. Heat oven to 350�F (325�F for dark or nonstick pan). Grease bottom only of
13x9-inch pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer
on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl
occasionally. Reserve 1 cup batter. Pour remaining batter into pan. Stir 1/2
teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter.
3. Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds
onto batter in pan. Cut through batters with spatula or knife in S-shaped
curves in one continuous motion. Turn pan one-fourth turn, and repeat cutting
for swirled design.
4. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
5. In chilled small bowl, beat all spiced whipped cream ingredients except
crushed candies on high speed until soft peaks form. Spread over cake. Sprinkle
each serving with crushed candies just before serving. Store covered in
refrigerator.
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