looking for a rootbeer float cake recipe?

Keven Woodington: 1 (18.25 ounce) package white cake mix 1 1/4 cups root beer 1/4 cup vegetable oil 2 eggs 1 (1.3 ounce) envelope whipped topping mix 1/2 cup root beer DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake...Show more

Pasty Cobbett: http://www.bettycrocker.com/recipes/recipe.aspx?re...

Ester Bryand: OLD FASHIONED ROOT BEER FLOAT CAKEIngredientsCake: * 1 cup butter * 2 cups granulated sugar * 3 cups cake flour * 1 1/2 tablespoo! ns baking powder * 1/2 teaspoon salt * 3 1/2 teaspoons water * 4 eggs * 1 tablespoon root beer extract * 1 teaspoon vanilla extract * 1 cup milkVanilla Frosting: * 7 1/2 cups confectioners' sugar * 2 1/2 cups butter * 3 to 5 tablespoons heavy cream * 3 teaspoons vanilla extract * Equipment: 12 elbow straws and colored streamersDirectionsMake the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.Meanwhile, sift together the cake flour, baking powder, and salt.With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 mi! nutes, and then invert onto cooling racks to cool completely b! efore frosting.Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base....Show more