Root Beer Float Cake

1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 large eggs

Root Beer Glaze
1/2 cup confectioners' sugar
3 tablespoons root beer

Preheat oven to 350 degrees F.

Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool.

Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake.

Serve with vanilla ice cream.

Root Beer Float Cake

Submitted to recipegoldmine.com by Margee Lee.

I received this cake recipe from my Mother many years ago, and she no longer remembers where she got it! Once someone has tasted this, they keep requesting it over and over, no matter the occasion...

Cake
1 package white cake mix
1 (12 ounce) can root beer (I prefer A & W)
1/4 cup vegetable oil
3 eggs

Glaze
1/2 cup confectioners' sugar
3 tablespoons root beer

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes; then turn out onto rack to cool completely.

Meanwhile prepare the glaze. Mix the powdered sugar with the 3 tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake.

Perfection when served with vanilla ice cream.

Root Beer Float Cake

1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 large eggs

Root Beer Glaze
1/2 cup confectioners' sugar
3 tablespoons root beer

Preheat oven to 350 degrees F.

Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool.

Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake.

Serve with vanilla ice cream.