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Rootbeer Float Cake

May 1, 2012

I made this awhile back.  It was very good.  My brother’s friend, Brendon Hughes, was here, and he loved it.

This is from Taste of Home’s “Home-Style Cooking” Volume 4, 2002 issue.  (Kevin)

1 (18 1/4 oz) white cake mix                        1 1/4 c. rootbeer

2 eggs                                                                     1/4 c. vegetable oil

Frosting:

1 (1.3 oz) whipped topping mix                   1/2 c. chilled rootbeer

Combine the first four ingredients in a mixing bowl and beat on low speed for 30 seconds; beat on high for 2 minutes.  Pour into a greased 13 x 9 x 2 baking pan.  Bake at 350 degrees F for 35 minutes.  Cool.  Beat frosting ingredients until stiff peaks form.  Frost cake.  Chill.

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