When the Tasty Bunch met in November, we were enjoying a visit with our older son and his family in CO.  When the group gathered at Carol and Keith's after dinner out, they were treated to Carol's Root Beer Bundt Cake and Root Beer Floats. Carol was thoughtful enough to take pictures and share the recipes with me.  (I should say Keith took pictures for me and Carol shared the recipes.)

1-1/4      cups flour
1            cup cocoa powder
pinch of salt
3/4       cup root beer
2           sticks of butter, room temperature
1-1/4     cups sugar, divided
1            teaspoon vanilla
4           eggs, separated


2           cups powdered sugar
3           tablespoons root beer
1/4        teaspoon ground cloves

Preheat oven to 350 degrees F.  Grease and then sprinkle a bundt pan with cocoa powder.

Combine flour, cocoa powder, and salt. Set aside.

Cream butter and 1 cup sugar until fluffy.

Add vanilla and 4 egg yolks to creamed mixture.

Whip egg whites with 1/4 cup sugar to form peaks.

Add 1/3 flour mixture to the creamed butter mixture alternating with the root beer (1/4 cup), ending with the root beer.

Fold in the egg whites.

Pour batter into bundt pan.

Bake for 45 to 50 minutes.

Cool cake 10 minutes and then invert onto serving plate.

Prepare the glaze:

Whisk together sugar, root beer, and cloves. Drizzle over cake.



For one serving:

one bottle of root beer

three scoops of vanilla ice cream

generous spray of Ready Whip

One maraschino cherry
Straw and long spoon.

Pour half of the root beer in a glass.  Add the ice cream. Pour the rest of the root beer in the glass.  Spray Ready Whip on top and place a cherry on top.

Serve with a straw and long spoon.