ROOT BEER BUNDT CAKE
Provided by Food Network Kitchen
Time 2h
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
- Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
- Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
- Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
- Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.
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