SUSAN’S ROOT BEER BUNT CAKE

PHOTO AND RECIPE SUBMITTED BY Susan McElroy

SUSAN’S ROOT BEER BUNT CAKE

Susan McElroy

Root Beer Chocolate Bundt Cake: 

Cake:
2 cups root beer
1 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 1/4 cup granulated sugar
1/2 cup dark brown sugar
1 1/4 teas baking soda
2 cups all purpose flour
1 teas salt
2 large eggs

Frosting:
1/2 cup root beer
2 oz dark chocolate melted
1/2 cup unsalted butter softened
1 teas salt
2/3 cup unsweetened cocoa powder
2 1/2 cups confectioners sugar

Cake: Preheat oven 325 degrees
Butter and flour 9 or 10 inch bundt pan
In saucepan heat root beer, cocoa powder, butter over medium heat until butter is melted. Add both sugars and mix until dissolved. Remove from heat.

In large bowl mix together flour, baking soda and salt.

In small bowl whisk together eggs. Then add to cocoa mixture and mix. Batter will be lumpy – do not over beat. Pour batter into prepared bundt pan and bake 35-40 minutes. Rotate pan halfway through baking. Cake is done when sharp knife inserted comes out clean.

Frosting: Melt chocolate over low heat. Add rest of ingredients and mix well. Drizzle over cake. Optional: Top with nuts.

The cake is rich but it is not dense, kind of like an angel food cake, sorta. I tried to figure out what difference the root beer made. It is very good though!