Root Beer Cake                      
Posted by: Bev Thu, 17 Jun 2004, at 3:11 p.m.

The, fun part of root beer is the foam. We've given this yummy 1967 BAKE-OFF Contest cake an easy "foam" frosting.

ROOT BEER CAKE

CAKE
2 cups Pillsbury's BEST@ All Purpose or Unbleached Flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine or butter, softened
3/4 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup root beer (not diet root beer)*

FROSTING
1 envelope whipped topping mix
1/2 cup root beer, chilled*

Heat oven to 375°F. Grease and flour I3x9-inch pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder and salt. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. At low speed, add dry ingredients alternately with 1 cup root beer, blending well after each addition. Pour batter into greased and floured pan. Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, prepare topping mix as directed on package using 1/2 cup root beer for the liquid. Frost cooled cake. Store in refrigerator.
12 servings.
TIP: *One 12-oz. can root beer contains the 1 1/2 cups needed for this recipe.

HIGH ALTITUDE-Above 3500 Feet: Increase flour to 2 1/4 cups. Bake as directed above.