Success!! Root Beer Bundt Cake=YUMMY

FINALLY! I bake something and it comes out exactly how it is supposed to. I'm so excited. Phil took one bite and had that look of pure bliss on his face (the G's liked it too!). It was such a nice way to end my day, and what a day it was. I cleaned the entire house, did all the laundry, folded and put away, and still managed to successfully make the root beer cake. Love spending Saturday's home with my family, even if it is cleaning! I've been going thru a lot of recipes and finding all kinds of good stuff to try, its such a nice break from the same ol thing all the time. I hope my family is enjoying it as much as I am.

My handsome baking partner!

Here's your spatula mom!

YUMMY

So here's the Root Beer Bundt Cake recipe, courtesy of TV Food Magazine.

Root Beer Bundt Cake

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer (I used A&W)
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners sugar
1 teaspoon vanilla extract

1. Preheat the oven 325 degrees. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
2. Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick of butter in a large saucepan over medium heat until the butter is melted. Add the granulated sugar and brown sugars and whisk until dissolved. Remove from heat and let cool.
3. Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup of root beer over the cake; let cool in the pan for 20 minutes, then invert cake onto serving plate and let cool completely.
5. Meanwhile, make the glaze: whisk the remaining 1/4 cup of root beer, a pinch of salt,, the confectioner's sugar and vanilla in a bowl until smooth. Drizzle over the cake.