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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Do yourself a flavorful favor - mix this up and SWOON...... From Root Beer Book by Laura Quarantiello Ingredients:
2 cups all-purpose flour |
2 cups sugar |
1 cup root beer |
1 cup margarine |
1/2 cup milk |
1 teaspoon baking soda |
1 teaspoon vanilla |
1/2 teaspoon salt |
2 eggs |
1 1/2 cups miniature marshmallows |
1/2 cup margarine |
1/3 cup root beer |
1 (1 lb) box powdered sugar |
1 1/2 cups chopped pecans |
Directions:
1. Mix the flour and sugar in a large mixing bowl. In a medium saucepan, slice the chilled margarine by tablespoon-chunks into the cup of root beer. Bring to a boil and add to the flour mixture, stirring well.
2. In a large measuring cup, whisk together the milk, soda, vanilla, salt and eggs. Blend well and add to the flour mixture. Fold in the marshmallows. Turn batter into a well-greased or sprayed 9-by-13-inch baking pan.
3. Bake in a preheated 325-degree oven for 30 minutes.
4. Boiled frosting: While cake is baking, cut 1 stick of margarine into 1/3 cup root beer in a medium saucepan.
5. Bring to a boil and add 1 box of powdered sugar and 1 1/2 cups chopped pecans. Mix well and pour over the cake after it's removed from the oven, but while the cake's still hot.
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