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Creamy Root Beer Float Cake
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Prep Time:
25 minutes
Total Time:
2 hours
Indulge in a decadent root beer float cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, oil and egg whites called for on cake mix box
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 cup whipping cream
  • 2 tablespoons granulated or powdered sugar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons crushed hard root beer candies
Instructions:
  • Preheat oven to 350°F (325°F if using a dark or nonstick pan) and grease the bottom of a 13x9-inch pan.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, and egg whites on low speed for 30 seconds, then increase to medium speed for 2 minutes, while scraping the bowl occasionally. Set aside 1 cup of batter. Pour the rest of the batter into the pan. Mix 1/2 teaspoon of allspice and 1/2 teaspoon of cinnamon into the reserved batter.
  • Spoon spiced batter in generous tablespoonfuls onto the batter in a pan. Use a spatula or knife to create S-shaped swirls by cutting through the batters in one continuous motion. Rotate the pan one-fourth turn and repeat the cutting for a beautiful swirled design.
  • Follow the baking instructions on the box for a 13x9-inch pan. Allow to cool fully for about 1 hour before serving.
  • In a chilled small bowl, whip all spiced whipped cream ingredients on high speed until soft peaks form, excluding crushed candies. Spread over cake and sprinkle with crushed candies right before serving. Refrigerate covered.

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