Root Beer Bundt Cake

1 stick unsalted butter
2 cups all-purpose flour
2 1/2 cups root beer

1 cup unsweetened cocoa powder

2 oz. bittersweet chocolate, chopped (I used semi-sweet chips)
1 cup granulated sugar

1/2 cup packed dark brown sugar

1 1/4 tsp. baking soda

1/2 tsp. ground allspice

1 tsp. salt

3 large eggs, beaten

2 1/2 cups confectioner's sugar

1 tsp. vanilla

Heat 2 cups of the root beer, cocoa powder, chocolate and 1 stick of butter in a large saucepan over medium heat until the butter melts.  Add both sugars and whisk until dissolved.  Remove from heat and let cool.  (I put mine in the refrigerator and it had cooled in about 30 minutes.

Preheat oven to 325 degrees.  Spray a 12 cup Bundt pan with non-stick spray.  In a large bowl combine the flour, baking soda, allspice and salt.  Whisk the eggs into the cooled root beer mixture.  Gently fold in the dry ingredients (the batter will be slightly lumpy.)  Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 50-60 minutes.  Rotate the pan halfway through.  Transfer to a rack.  Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake.  Let it cool in the pan for 20 minutes then invert the cake onto a serving plate and let cool completely.  For the glaze whisk the remaining 1/4 cup of root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth.  Drizzle over the cake.

Comments:  This recipe came from a 2001 Food Network Magazine.  There was one step that I didn't do and that was drizzle the 1/4 cup of root beer over the cake while hot.  Instead I glazed it with the sugar mixture.  I'm not a chocolate lover and especially one with this much but the comments I received from my food testers was that it is moist and simply delicious.  They all loved it.  Even those who aren't root beer fans.  I think I'll play with this one and eliminate the chocolate and maybe use some white chocolate instead.  That just might give it a float taste.


Comments from Food Tester Carol:  There is just a hint of root beer in this cake.  In fact my mother did not detect it but other members of my family were delighted by the combination.  My sister said that the root beer makes the cake moist and I agree.  Mother found the cake to be more like the old Devil's Food cake she used to make every Saturday evening for Sunday dinner.  Everyone loved this cake.  It's rich but not heavy like so many of our double and triple chocolates these days.