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Chocolate Root Beer Float Poke Cake Recipe




INGREDIENTS:
  • 1 - 15.25 ounce package Devil’s Food Cake Mix
  • 3 1/4 cups A&W TEN® Root Beer, divided
  • 1/3 cup canola oil
  • 3 large eggs
  • 1 3.4 ounce package instant vanilla pudding
  • 2 cups cold whole milk
  • 1 8 ounce container whipped topping
Chocolate Root Beer Float Poke Cake Recipe

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, beat the cake mix, 1 1/4 cup of the A&W TEN® Root Beer, oil and eggs until well blended. Transfer to a 9 inch square baking dish coated with cooking spray and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  3. Remove the cake from the oven and allow to cool for 5 minutes. Using the end of a wooden spoon, poke holes all over the top of the cake. Allow the cake to cool to room temperature. While the cake is cooling, pour 1 cup of A&W TEN® Root Beer into a small saucepan and bring to a boil. Continue boiling until the mixture has reduced by half. Pour the A&W TEN® Root Beer over the cake and set aside.
  4. In a small bowl, whisk together the pudding, milk and remaining A&W TEN® Root Beer until it begins to thicken. Pour the pudding mixture over the cake and transfer to the refrigerator for 15 minutes so the pudding can set. Once the pudding has set, spread the whipped topping over the cake. Transfer to the refrigerator to chill until ready to serve.

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Chocolate Root Beer Float Poke Cake Recipe Chocolate Root Beer Float Poke Cake Recipe Reviewed by kuji hara on 7:54 PM Rating: 5

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