Root Beer Float Cake

 

1 box white cake mix with pudding

3 egg whites

1/4 C. vegetable oil

1 (12 oz.) can (1 1/2 C.) root beer

2 tsp. root beer concentrate (or 2 T. root beer flavored syrup)

1 (3.4 oz.) package instant vanilla pudding mix

1 C. milk

1/2 tsp. vanilla

1 (8 oz.) container Cool Whip, thawed

garnish: crushed root beer barrels or root beer flavored syrup

 

Preheat oven to 350 degrees. Lightly spray bottom only of 9×13 baking dish with cooking spray. In a large bowl, beat cake mix, egg whites, vegetable oil, root beer, and root beer concentrate or syrup on low speed for 30 seconds. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into pan. Bake for 28-32 minutes or until toothpick inserted in center comes out clean. Cool completely; about 1 hour. (Optional: for best root beer flavor, after cooling, cover cake with plastic wrap and refrigerate overnight.) In a large bowl, whisk together pudding mix, milk, and vanilla for 2 minutes. Fold in Cool Whip and spread over cooled cake. Garnish with crushed root beer barrels or syrup just before serving. Keep refrigerated.