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Root Beer Float Cake<\/p>\nRoot Beer Float Cake<\/p>\n
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1 box white cake mix with pudding<\/p>\n
3 egg whites<\/p>\n
1\/4 C. vegetable oil<\/p>\n
1 (12 oz.) can (1 1\/2 C.) root beer<\/p>\n
2 tsp. root beer concentrate (or 2 T. root beer flavored syrup)<\/p>\n
1 (3.4 oz.) package instant vanilla pudding mix<\/p>\n
1 C. milk<\/p>\n
1\/2 tsp. vanilla<\/p>\n
1 (8 oz.) container Cool Whip, thawed<\/p>\n
garnish: crushed root beer barrels or root beer flavored syrup<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n