WEEKDAYS 1e|12c|p

Chocolate Root Beer Pound Cake

Carla Hall
Servings: 10
1 to 2 hr
Part 1 of 2

Carla shows you how to make a dynamite dessert that's perfect to share with all of your friends!

  • Ingredients
  • step-by-step directions
Chocolate Root Beer Pound Cake
  • Cake
  • 1 1/4 cups All-Purpose Flour
  • 1 cup Dutch Process Cocoa Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Root Beer
  • 2 sticks Unsalted Butter (room temperature)
  • 1 1/4 cups Granulated Sugar
  • 1 teaspoon Vanilla extract
  • 4 Eggs (room temperature)
  • Root Beer White Chocolate Frosting
  • 1 1/2 cups Powdered Sugar
  • 1 stick Unsalted Butter (softened)
  • 1 cup White Chocolate Chips (melted)
  • 1 teaspoon Vanilla Extract
  • 12 ounces Root Beer (reduced to 1/3 cup)
  • 1/2 teaspoon Ground Cloves
  • Heat oven to 350°F. Grease and Flour a 9 by 5 inch loaf pan with Butter.
  • In a medium mixing bowl, combine the Flour, Cocoa Powder and Salt. Slowly whisk in the Root Beer and set aside.
  • In a large bowl, cream together the Butter and Sugar until fluffy. Add the Vanilla and the Eggs one at a time.
  • Add 1/3 Flour mixture, alternating with the Root Beer. Continue until all is combined ending with Root Beer.
  • Pour the batter into the prepared loaf pan. Bake for about 50-60 minutes. Remove the cake and allow to cool for about 45 minutes.
  • Top with the Root Beer White Chocolate Frosting.
  • Root Beer White Chocolate Frosting:
  •  Whip together the Butter and Sugar until light and fluffy. Using a rubber spatula stir in the White Chocolate making sure it is smooth.
  • Stir in the Vanilla, reduced Root Beer and cloves until well blended.
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