Root beer float snack cake

Root Beer Float Snack Cake

Would you believe I’ve had this recipe tucked away for over 2 years?  I’ve looked at it a million times and just kept bypassing it.  Well, nothing says a long weekend like cake, so here it is.  And you will not believe how much it tastes like a root beer float!  Seriously!  Even the topping has the flavor of the foam on top of an ice cream float.  Yum-my.

My baby girl is a major root beer lover, so there was some squealing and jumping up and down when this bad boy was all done and ready to eat.  She insisted that she be the first to “taste test” it because she loves root beer more than anyone and would know if it was delicious.  Guess what?  It was delicious.  The cake itself is dense and moist, the glaze gives you a pop (no pun intended) of root beer, and the topping is whipped and lightly root beer-ish.  All together, this was a dessert that any soda fountain would be proud to claim.

{one year ago:  Italian sausage soup}
{two years ago:  chocolate chip sour cream snack cake}

Recipe:  Root Beer Float Snack Cake

(adapted from Washington Post)

Cake:
2 c. self-rising flour
2 c. sugar
1 tsp. baking soda
2 sticks unsalted butter, melted  (Butter can be warm, but not hot, when incorporated into mix.)
2 large eggs
1 c. reduced root beer  (One 12-oz. can of root beer reduced to 8 oz. when heated in a pan on the stove.)
1/2 c. buttermilk
1 tsp. McCormick root beer concentrate

Glaze:
1 c. sweetened condensed milk
1 1/2 Tbsp. McCormick root beer concentrate

Topping:
1 c. heavy cream
1/2 c. confectioners’ sugar
1 packet (about 2 1/2 teaspoons) unflavored powdered gelatin, such as Knox brand
1 c. reduced root beer  (One 12-oz. can of root beer reduced to 8 oz. when heated in a pan on the stove.)

For the cake:
Preheat the oven to 350 degrees.  Lightly grease and flour a 9- by 13-inch baking pan.  Combine the flour, sugar and baking soda in a mixing bowl.  Combine the reduced root beer, eggs, buttermilk and root beer concentrate in another bowl and beat on low speed to incorporate, then add the melted butter.

Add the combined root beer mixture to the dry ingredients and mix well, for 2 minutes (either by hand or mixer).  Pour the batter into the prepared baking pan.  Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack to cool for about 20 minutes before glazing.

For the glaze:
Combine the sweetened condensed milk and root beer concentrate, stirring to form a uniformly dark brown mixture.  Spread the glaze evenly on top of the warm bars.  Let cool completely.

For the topping:
Dissolve the gelatin in the reduced root beer (it can be warm but not hot).  Let sit for 5 minutes.

Whip the cream in the bowl of a stand mixer or hand-held mixer on medium-high speed until soft peaks form. Slowly add the sugar, then beat on medium speed to form very stiff peaks (for about 4 minutes).  Use a wooden spoon to stir in the root beer-gelatin mixture.

Spread the mixture on top of the cake.  Cover loosely with plastic wrap and refrigerate for 30 minutes before cutting and serving.