Recipe by Punky Julster
This is soooo good. My kids love it!
Top Review by The Happy Hostess
Okay, I have been baking for 35 years, but I admit, it is not my strong point. I made this, carefully following the directions. The batter seemed loose, filled the bundt pan, I baked it, tested it with a piece of spaghetti, and it came not out clean, but with crumbs on it. I took it out, placed it on a rack and let it rest in the pan for 15 minutes as advised. When I came back, it had shrunk to half its size! I removed it from the pan, and although it looked cute, it was tiny. When I cut it, it was squishy in the middle. It tasted good, just strange texture. <br/>So, did anyone else have this experiance?
- 1 (18 ounce) package white cake mix or 1 (18 ounce) package yellow cake mix
- 1 (12 ounce) can root beer (I prefer A & W)
- 1⁄4 cup vegetable oil
- 3 eggs
- 1⁄2 cup confectioners' sugar
- 3 tablespoons root beer
Directions See How It's Made
- 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.
- To prepare the glaze: Mix the confectioners' 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.