Ingredients for Root Beer Float Cake W Root Beer Spiced Whipped Cream Frosting
- Betty Crocker Super Moist White Cake Mix
- 1 cup water
- Vegetable Oil
- 3 large egg whites
- Ground Allspice
- Ground Cinnamon
- Heavy Cream
- Powdered Sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- Decorative Candies
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How to Make Root Beer Float Cake W Root Beer Spiced Whipped Cream Frosting
- Preheat oven to 350°F (175°C). Grease the bottom of a 13 x 9 x 2-inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) of your favorite chocolate cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large egg whites. Beat on low speed for 30 seconds with an electric mixer.
- Increase speed to medium and beat for 2 minutes.
- Reserve 1 cup of batter in a separate bowl.
- To the reserved batter, add 1 teaspoon ground allspice and 1/2 teaspoon ground cinnamon. Stir to combine and set aside.
- Pour the remaining batter into the prepared pan.
- Drop spoonfuls (about 1 tablespoon each) of the reserved spiced batter evenly over the batter in the pan.
- Gently swirl the batters together using an 'S' shape with a knife or toothpick.
- Bake for 28-33 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan for at least 1 hour.
- While the cake is cooling, prepare the frosting (see frosting recipe below).
- Once the cake is completely cool, frost the top with the root beer spiced whipped cream frosting.
- Just before serving, sprinkle each slice generously with crushed root beer candies.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
64g
Fat
25g
Carbs
9g
