I am sitting here trying to come up with a good description for this cake. I know I could use words like good, great, awesome, incredible, amazing, etc..., but this cake should receive more credit than just a few words.
This cake recipe has been moved to the top of my favorite cakes list. It has a taste of it's own, like nothing else compares. When this cake was made and tested, I received comments like, "I think it tastes like a spice cake." I did not get one person to pick out the root beer flavor.
The original recipe called for a butter cream chocolate frosting, but if you put chocolate frosting on this cake, it will just ruin it. I introduced this cake to a butter cream vanilla frosting. Enjoy!!
Root Beer Chocolate Cake
3/4 c. shortening
1 3/4 c. granulated sugar
2 large eggs
1/2 TBS vanilla extract
2 2/3 c. all-purpose flour
1/4 c. dutch-processed cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 c. buttermilk
1 12oz. can root beer, (make sure it's not sugar free)
Preheat oven to 350 degrees F. Grease and dust with flour a 13x9 inch pan.
Cream the shortening and sugar together. Add eggs one at a time, beating well after each.
Beat for five or six minutes so that the mixture is light and fluffy. Add the vanilla.
In another bowl, mix the flour, cocoa, salt and soda together.
In three or four additions, add the dry ingredients and the liquids to the creamed mixture alternately starting and ending with the dry ingredients (alternate the root beer with buttermilk). Mix only until smooth.
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until the cake tests done with a toothpick. Cool completely before frosting with the frosting of your choice.
Butter Cream Vanilla Frosting
3/4 c. butter
about 5 c. powdered sugar
2 TBS milk
1 tsp. vanilla extract
additional milk as required
Cream the butter. Add half the powdered sugar and two tablespoons milk. Gradually add the remaining powdered sugar and vanilla, beating as you go. Add the additional milk to reach a spreadable consistency.