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    You are in: Home / Baking / Root Beer Bundt Cake Recipe
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    Root Beer Bundt Cake

    Average Rating:

    2 Total Reviews

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    • on October 18, 2009

      Great dessert for our Sunday night dinner. I think I overcooked the cake a wee bit, but it was still delicious. The frosting was to die for. I just threw all the ingredients into a bowl and used my hand mixer. I added a bit more root beer and it became a cross between a frosting and a glaze. Yummy. Thanks for a great recipe!

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    • on May 25, 2009

      I made this yesterday for a Memorial Day BBQ (from the Baked: New Frontiers In Baking cookbook). I made it just as written, except I left all salt out of the frosting (I used salted butter), and 1 tsp. seemed like a lot of salt in a frosting. I melted my chocolate for the frosting on HIGH in the microwave, and I used a 20 oz. bottle of A&W root beer (not diet), and it was the perfect amount. This means I used a *bit* more than 1/4 c. in the frosting, but it was still great. Perfectly baked at about 46 minutes, my cake turned out just like the picture, and it was very moist and chocolate-y. You could taste a hint of root beer, but we ate it on the same day I made it. If made the day before you plan to serve it, the root beer taste might be stronger. I got many compliments - even one from a six-year-old, requesting that I make it again! Thanks for posting this EXCELLENT recipe.

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    Nutritional Facts for Root Beer Bundt Cake

    Serving Size: 1 (125 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 379.5
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 9.3 g
    Cholesterol 56.9 mg
    Sodium 409.7 mg
    Total Carbohydrate 62.5 g
    Dietary Fiber 3.9 g
    Sugars 44.5 g
    Protein 4.7 g

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