Wednesday, April 8, 2009

Root Beer Cake with FUDGE Frosting

Helps with the diet, no? heee heee heee!

I got this cookbook from the library about a month ago. I'm LOVING it! I may have to look into purchasing it. (Where's the best place to get good deals on books?? I use amazon and half.com sometimes is there something better??) I made the granola from the book and now this super yummy cake. The cake is screaming, "BOW DOWN before my awesomeness." And then with a scoop of ice cream on the side? Heaven, I'm telling you!! And this has got to be the BEST frosting I've ever put on a chocolate cake....even Tim commented that it was really good frosting. With a little tweaking, this is a GREAT cake!! Enjoy!!

Root Beer Bundt Cake

Cake:
2 cups root beer (NOT diet!)
2 capfuls root beer concentrate
1 cup unsweetened cocoa powder
1 stick unsalted butter, cut into 1" pieces
1 1/4 cup white sugar
1/2 cup brown sugar, firmly packed
2 cups ap flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

Preheat oven to 325*. Generously spray the insde of a 10" bundt pan with cooking spray and set aside.

In a medium saucepan, heat root beer, butter, and cocoa powder over medium heat until the butter is melted. Remove from heat and stir in sugar until dissolved. Allow to cool.

In a medium bowl, whisk the flour, baking soda and salt.

In a small bowl, whisk the eggs just until beaten and then whisk them into the cooled cocoa mixture (it doesn't have to be all the way cooled, just enough that you aren't going to scramble the eggs when you add them). Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, so be careful not to over beat or your cake will be tough.

Bake for 35-40 minutes or until a knife inserted into the center comes out clean. Rotate the pan halfway through cooking. Transfer to a wire cooling rack until completely cool. Then loosen the edges and turn onto a cake platter.

Fudge Frosting

2 oz dark chocolate, melted and cooled slightly
1 stick unsalted butter, softened
1 tsp salt
1/4 cup root beer
1-2 capfulls root beer concentrate
2/3 cup cocoa powder
2 1/2 powdered sugar

Put all the ingredients in a food processor and pulse until smooth and shiny. Spread on cooled cake. Allow frosting to set before serving.

Serve slices with a scoop or two of ice cream for a really nice treat! It's like a root beer float...only better!

This cake is nice and moist, almost fudgy!

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