Sunday, March 20, 2011

Root Beer Cake

Picture from blog: Hey, that tastes good!

From the moment I saw this picture for Root Beer Cake I knew that I was destine to make it! I hesitated until I knew that I would have more than our family to share with. 
Emily is a chocoholic and I am addicted to sweets~ horrible to be diabetic.

I would like to think what enticed me to make this cake was to satisfy my sweet tooth craving and Emily wanting to make a cake or I have been looking for something fun to make with Emily and a new go to recipe for potlucks. But the truth be told I just had a hankerin' to  make this cake. It looked so moist and the icing divine. I found looking at this picture made me want a glass of milk and a slice of cake!

OMGolly! This is one of the BEST GF/CF cake I have  EVER eatin. It was so easy to make. I did make a few modification but you could follow the recipe to a "T" and still come out with a phenomenal outcome. :0)
I hope you enjoy this cake as much as my family!
May your table be bountiful~ blair

Chocolate root beer cake

2 c root beer (be careful because not all rootbeer is gf)
1 c cocoa powder (unsweetened) * I used 1/2 c
1/2 c butter, cubed
1 1/4 c sugar
1/2 c brown sugar
2 c rice flour mix * SEE BELOW
1 1/4 t baking soda
scant 1/2 t xanthan gum
1 t salt * I used no salt
2 eggs

Preheat oven to 325, and butter and *(rice) flour a 10" bundt or tube pan . *
In a small saucepan, combine the root beer, cocoa powder and butter over medium heat. Stir until butter is melted, then add the sugars and stir until the sugar is dissolved. Remove from the heat and set aside. Combine the flour mix, baking soda, xanthan gum and salt in a small bowl. Beat the eggs together in a large bowl, then whisk in the cocoa-root beer mixture. Fold in the flour mixture until just combined, don't over mix it. Pour the batter into the pan and bake 35-45 minutes, until a toothpick stuck into the middle comes out clean. Cool on a rack while you make the frosting

* When I make a chocolate cake or brownies I either use the dry ingredients to "flour" my pan. You could also use unsweetened cocoa powder.

* I used 2 nine inch pans to bake this cake. Cooking time was 20 minutes.
2 cup white rice flour
1/2 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Next time I think I will not used brown rice flour. Makes things to grainy. But I do love the nutty flavor it gives.

Chocolate root beer frosting

2 oz unsweetened chocolate, melted
1/2 c butter, softened
2/3 c cocoa powder (unsweetened)
1 t salt
1/4 c root beer
2 1/2 c powdered sugar

Beat the butter and the cocoa powder together with a mixer, then beat in the rest of the ingredients, until smooth. Spread over the top of the (cooled) cake, and served. I garnished the cake with strawberries.


Danielle said...

I am so excited that you joined our 30 Day Challenge and that I found your blog! I am now a follower. I belong to a ladies' book and dessert club that meets once a month. One of our members has recently chosen to become vegan and gluten free. I am always looking for wonderful gluten free desserts! I can't wait to try this one!

BlairSprouse said...

Welcome Danielle!
i hope you enjoy my posts. We are looking forward to the challenge!

boysmom said...

ooohhhhh... this sounds GOOOD. Since a couple of mine are not fans of root beer, I'm going to try it with Dr Pepper instead. I think tonight :)

BlairSprouse said...

Was wondering how your Dr. Pepper cake turned out.