Camp Blogaway & A Root Beer Float Bundt

Just like it’s frozen counterpart, this Root Beer Float Bundt Cake will take you back to simpler times.

What is that saying, “When it rains, it pours?” No kidding. I thought my life was busy and hectic when I worked 60+ hours in an advertising agency. That’s B.C. – Before Children. My job as “Mom” really is 24/7. But, I love it. That’s what I signed up for. Tomorrow I take off with my friend Lori, a.k.a. Recipe Girl, and head out to Big Bear and Camp Blogaway. This will my first time weekend away from the hubby and kids. YIKES! Not to mention that this is the first blogging function I’ve ever attended. SWEET!

I haven’t had a chance to think about it too much since a million other things are going on in our lives. A big Cub Scout camping trip is this weekend, too, and I had to plan and shop for the camp dinner and it’s 90 hungry campers even though I wasn’t going. The Professor had his 10th birthday and a science project. We made a Root Beer Float Bundt and a “lava lamp.”

Middle-Child got sick on me with his allergies, again, and the Princess caught croup. There was a fishing trip mixed in there (no fish caught) and Easter with friends. Kids were doing the state’s standardized testing at this time, too. There’s the gardening, volunteering at school and I could on and on. But, I’d rather talk about the Root Beer Float Bundt.

DROOL!

I saw this cake on the blog, Piece of Cake. I fell in love! I made it the same day for the Professor and his friends. They had seconds. Yes, it was that superlicious good. It’s also super easy to make and is one of those one-bowl-gets-dirty kinda cakes.

Root Beer Float Bundt Cake

Author:

Laura Bashar

This easy-to-make cake is incredibly moist, and is flavored with root beer, both in the cake and in the glaze. Recipe adapted from Baked: New Frontiers in Baking

Ingredients:

• 2 1/4 cup root beer
• 1 1/3 cup dark cocoa powder, unsweetened
• 1/2 cup butter, unsalted, cut into pieces
• 1 1/4 cup granulated sugar
• 1/2 cup brown sugar, light, packed
• 2 cup all-purpose flour
• 1 1/4 tsp baking soda
• 1 1/4 tsp salt
• 2 eggs, large, large
• 2 cup powdered sugar
• 1 tsp vanilla extract
• 3 TBS butter, unsalted, softened

Directions:

1. In a small sauce pan, combine and heat over medium heat:
• 2 cup root beer
• 1 cup dark cocoa powder , unsweetened
• 1/2 cup butter, unsalted , cut into pieces
2. Stir often until the butter is melted.
3. Whisk in:
• 1 1/4 cup granulated sugar
• 1/2 cup brown sugar, light , packed
4. Let cocoa mixture cool to room temperature.
5. Position an oven rack to the lower third of the oven and preheat it to 325ºF.
6. Spray a 10-inch Bundt pan generously with nonstick cooking spray.
7. In a large bowl, whisk together
• 2 cup all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp salt
8. Whisk together in a small bowl:
• 2 eggs, large , large
9. Add eggs to cooled cocoa mixture.
10. Make a well in the center of the dry ingredients, and slowly pour in and stir the wet ingredients into the dry. The batter will be slightly lumpy.
11. Don't overmix the batter. Scrape the batter into the prepared pan.
12. Bake the cake until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
13. Let the cake cool for at least 30 minutes in the pan before gently loosening the sides of the cake from the pan and inverting it onto a wire rack to cool completely (spray the rack lightly with nonstick spray before inverting the cake to prevent it from sticking as it finishes cooling).
14. To make the glaze, whisk together in a medium-sized bowl:
• 2 cup powdered sugar
• 1/3 cup dark cocoa powder , unsweetened
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup root beer
• 3 TBS butter, unsalted , softened
15. You can adjust the glaze to your taste by thinning it (adding more root beer) or thickening it (by adding more powdered sugar).
16. Spoon the glaze over the cake and let it drip down the sides. Let the glaze set for 15 minutes or so before serving.

Notes:

Serving Suggestions: Serve alone or with a scoop of ice cream.

Cooking Tips: Keep this cake covered at room temperature and it will keep for at least 5 days or longer if refrigerated. Root beer flavor intensifies the longer the cake sits.

Prep Time: 15 mins

Yield: Serves 12

Cook Time: 45 mins

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I upped the sugar factor and served it with a glass of root beer. It’s a birthday thing, you know.

Now I must return to food shopping, laundry and packing. I can’t wait to meet some more bloggers and chill out in Big Bear. It should be a beautiful weekend and I hope to learn a lot.