Claudia’s Root Beer Bundt Cake ~
~ adapted from FN Kitchens ~
Preheat oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out excess flour.
If not for floats on a sultry summer evening on the porch swing,
heat 2 cups root beer, 1 cup unsweetened cocoa powder, 1 stick unsalted butter
and 2 ounces bittersweet chocolate.
As soon as the butter and chocolate melt, add sugars of 1 cup granulated and 1/2 cup packed dark brown. Whisk until dissolved, remove from heat and let cool.
Combine 2 cups flour, 1 1/4 teaspoons baking soda, 1/2 teaspoon ground allspice and 1 teaspoon salt in a bowl.
Beat 3 large eggs.
Whisk the eggs
into the cooled root beer mixture.
Fold in the dry ingredients. Expect it to be lumpy. Pour the batter into prepared pan and bake for 55 minutes or until a toothpick inserted comes out clean but rotate the pan halfway through baking time.
Transfer to a rack after baking. With a skewer, poke holes all over, evenly, in the cake and pour 1/4 cup root beer over the cake into the holes. Continue to cool the cake in the pan for 20 minutes, then invert the cake onto a serving platter to finish cooling completely.
To make the glaze for the cake, whisk 1/4 cup root beer,
a pinch of salt,
2 1/2 cups sifted confectioners’ sugar
and 1 teaspoon vanilla until smooth.
Drizzle over the cake.
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