Pillsbury’s 18th grand national bake off cookbook

Root Beer Cake

• 1 cup sugar
• 1/2 cup Land O’Lakes Butter
• 1/2 teaspoon vanilla extract
• 2 eggs
• 2 cups Pillsbury’s Best All Purpose Flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup root beer

OVEN 375 – 12×8-INCH CAKE

Combine all ingredients in a large mixer bowl. Blend at low speed of mixer; beat 3 minutes at medium speed. Pour batter into a greased and floured 12×8-inch pan. Bake at 375 for 30 to 35 minutes. Cool; frost. Store in refrigerator.

Frosting

Combine 1 package Pillsbury Vanilla Frost & Fill Frosting Mix and 1 cup ice cold root beer in a mixer bowl; blend well. Beat until thick and fluffy, 3 to 4 minutes, increasing mixer speed slowly as frosting begins to thicken.

Tip: Cake may be baked in two 8-inch round layers at 375 for 20 to 25 minutes.

What I did

Convert all of the measures to grams. Multiply everything by 81/96 to scale from 12×8 to 9×9. Sub in white lily self raising flour. Eliminate salt, and cut baking powder to 1/2 teaspoon. Use 1 stick of butter and a pound of confectioner’s sugar with 1/4 cup of root beer for frosting. Grease and sugar (not flour) the pan.

Fresh out of the oven

With Frosting

Cut a corner piece so it would fit under the cake holder