Root Beer Float Cake

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 package (18 1/4 ounces) white cake mix
• 1 3/4 cups cold root beer, divided
• 1/4 cup vegetable oil
• 2 eggs
• 1 envelope whipped topping mix

[/ingredients-left]

[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a mixing bowl, combine the whipped topping mix and remaing root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield:12-16 servings.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest