Root Beer Float Cake

Ingredients:

2 1/2 cup flour
1 Tablespoon baking powder
3/4 tsp. salt
1 1/2 cup sugar
1 1/2 cup root beer (I used A&W)
1/4 cup canola oil
2 tsp. root beer extract
2 eggs

Topping:
2 cups heavy cream
2 tsp. root beer extract
4 Tablespoons confectioners sugar

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, mix together flour, baking powder, salt.

3. In another medium mixing bowl (I used my KitchenAid) cream together sugar and eggs.  Add root beer, canola oil and root beer extract.

4. Add half of the dry ingredients to mixing bowl and mix until combined, add second half of dry ingredients and continue to mix until well combined.

5. Pour batter into a 9x13 pan.

6. Bake at 350 for 30 minutes.

7. Let cake cool completely on a cooling rack before covering.

8. To make whipped cream, whisk together at medium speed, heavy cream, 2 tsp. root beer extract and confectioner's sugar until a stiff consistency.

9. Top with a dollop of whipped cream before serving.

This cake couldn't taste more like a root beer float.  The whipped cream tasted just like the last of the root beer float when the ice cream has melted and melded perfectly with the last sips of root beer.  This cake will be a winner with any root beer float lover.  Happy Spring!