Root Beer Float Cake

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Ok, here is the recipe for the Root Beer Float Cake that I made for my Hormel Christmas party. 

1 yellow cake mix (18 1/4 oz.)
1 1/2 cups root beer (I used Uncle Scott's Root Beer)
1 tsp. vanilla
1/4 cup vegetable oil
3 large eggs

Preheat oven to 350 degrees.  Combine all ingredients and beat with electric mixer until smooth.  Pour into your choice of pans that have been sprayed with non-stick spray.  (I used 2 small rectangle pans making 2 small sheet type cakes but you can use a Bundt pan.  Just make sure you adjust the cooking time for the pan.  You can find use the suggested time listed on the cake mix box.)

Icing:

1 carton (7 oz.) marshmallow cream
1/4 cup root beer

Mix together until smooth.  I iced my cakes while they were barely warm allowing a little of the icing to soak into the cake.  Refrigerate until ready to serve.

This recipe was sent to me by Suzanne Ramsey from Uncle Scott's Root Beer.  The only change I made was to the icing.  Her icing called for 1/2 cup confectioner's sugar, 3 Tbsp. root beer and 2-3 drops of vanilla.  She made hers in a Bundt can and poked holes in the top of the cake allowing the glaze to seep into the cake.  When I made up my icing I thought about the flavors in a root beer float. You have the vanilla as well as the root beer.  Since marshmallow cream has a vanilla flavor I decided to use that as my icing base hoping the root beer would give me the flavor I was looking for.  It worked!  When you take a bite of this cake you can pick up both flavors... vanilla and root beer.  For the Christmas theme I sprinkled one cake with red and green sprinkles.  The other cake I sprinkled with finely chopped pecans. 

One of the authors I done reviews for, Aggie Villanueva, sent her favorite Root Beer Float recipe to go with one of her reviews.  In her recipe she added chopped pecans, a little cinnamon and chocolate ice cream instead of vanilla.  This sounds like a delicious combination and can easily be added to this cake by adding just a little cocoa powder to the marshmallow icing and then sprinkling the iced cake with a little cinnamon and the chopped pecans.