For some reason I'm on a root beer kick. Not just any root beer, it has to be Dogs and Suds.
Anyway I found this recipe in the Food Network magazine, and there is something so good about chocolate and root beer. I'm making it again for a Nat'l Guard Christmas party tonight.
Root Beer Bundt Cake
1 stick unsalted butter plus more to butter pan
2 cups all purpose flour plus more for dusting pan
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate squares or chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 tsp baking soda
1/2 tsp ground allspice
1 tsp salt
3 large eggs, beaten
2 1/2 cups confectioners sugar
1 tsp vanilla extract
Preheat oven to 325 degrees. Butter and flour 12 cup bundt pan, tap out excessive flour.
Heat 2 cups of the root beer, cocoa powder, chocolate and 1 stick butter in large saucepan over low heat until the butter melts. (Make sure you do not boil) Add the granulated and brown sugars, whisk until dissolved. Remove from heat and cool.
Combine 2 cups flour, baking soda, allspice and 1 tsp salt in a bowl. Whisk the eggs into the root beer mixture (if not cooled completely temper the eggs by adding a bit of the root beer mix into the eggs when whisking). Gently fold in the dry ingredients, the batter will be slightly lumpy.
Pour batter into prepared pan and bake 55 min to 1 hour, or until toothpick inserted into the cake comes out clean, rotating pan 1/2 way through cooking. Transfer pan to rack. Gently poke cake all over with a skewer and pour 1/4 cup of remaining root beer over cake. Let cool in pan for 20 minutes then invert cake onto serving plate and let cool completely.
Glaze:
Whisk remaining 1/4 cup root beer, pinch of salt, confectioners sugar and vanilla into a bowl until smooth. Drizzle over cake.