Becky from Baking and Cooking, A Tale of Two Loves
I'll be in touch to get your shipping information so Kernel Season's can get your fun prize pack out to you ASAP!! I hope you'll make a batch of my S'mores Popcorn Snack Mix and let me know what you think. It's so simple to make and really delish...
Before I was hit with the plague, I whipped up a bundt cake to take to a Texans football watching party last night. Sadly, I didn't make it to the party...so neither did the cake. I LOVE old-school bundt cakes, because they're easily portable, which makes them excellent to share at parties and potlucks. Michael loves root beer, so that way the main reason I decided to try this chocolate-root beer cake. It features root beer in both the cake and the glaze, so the flavor shines through. If you're not a root beer lover, rest assured that it's a subtle root beer flavor profile. If you really love root beer, a teaspoon of root beer extract would provide an additional flavor boost
Root Beer Bundt Cake
adapted from Food Network Magazine
Step 1: Preheat oven to 350. Add 2 cups root beer, 1.5 ounces chocolate (I used one Hershey's Special Dark bar), 1 stick butter, and 3/4 cup cocoa powder to a medium saucepan over med-high heat. Heat until the butter melts and whisk well to combine. Add 1 cup sugar and 1/2 cup packed brown sugar and stir to combine until the sugars dissolve. Pour the mixture into a large mixing bowl and sit aside to cool for about 10 minutes.
Step 2: Add three eggs and whisk well to combine. Then add 2 cups flour, 1 tsp. salt, 1 tsp. baking powder, 1 tsp. allspice, and 1 tsp. nutmeg. Fold the dry ingredients into the wet until combined. The batter will look a little bit lumpy, so don't panic.
Step 3: Pour the batter into a non-stick bundt pan that's been spritzed with cooking spray and floured. Bake for 55 minutes, turning the pan around halfway through the baking time. When the cake comes out of the oven, poke holes in it with a toothpick and pour 1/4 cup of root beer on top. I found a spoon made it easy to evenly drizzle this small amount of root beer evenly over the cake.
Step 4: Let the cake cool for 20 minutes, then remove from the pan. If you're like me, you do a happy dance when the cake doesn't stick and releases correctly! While the cake cools, make the glaze. Combine 1/4 cup root beer, 1 tsp. vanilla, and 2.5 cups powdered sugar until a glaze forms. It'll be thinner than icing, but not watery. When the cake has cooled, spoon the glaze evenly over the cake.
The cake is very moist...it's definitely a chocolate cake, but you can taste the root beer in the glaze, and the allspice and nutmeg play off the root beer very nicely. I'm still pampering my stomach today, but I did take one bite just so I could do this post.