Root Beer Mug Cakes Filled With Vanilla Ice Cream Ganache Recipes

ROOT BEER FLOAT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 10-inch bundt pan with butter or oil and lightly coat with flour.
• In a medium bowl, whisk together the cake mix, 12 ounces of root beer, oil, and eggs until the mixture is smooth and well-combined.
• Pour the batter into the greased bundt pan. Bake for 35 to 40 minutes. To check for doneness, insert a toothpick into the center of the cake - if it comes out clean, it's done baking.
• Flip the pan onto a wire rack and let the cake cool completely while in the pan.
• Using a knife or skewer, poke holes into the cake, with a 2-inch space in between.
• Remove the cake from the pan. Loosen the sides with a knife or flat spatula if needed.
• Drizzle 3 tablespoons of root beer over the poked cake.
• If making a root beer glaze, stir together powdered sugar and 3 tablespoons of root beer until smooth. Spread glaze over the cake.
• Slice, serve, and enjoy!

ROOT BEER FLOAT MUG CAKES

Steps:

• For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
• Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
• Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
• For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
• For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
• Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
• To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.

ROOT BEER CAKE

Steps:

• Whisk together your box of cake mix and root beer until mixture is smooth.
• Preheat oven to 350 degrees.
• Spray inside of bundt pan with non stick spray.
• Pour cake mixture inside your bundt pan, or can use 13x9 pan.
• Bake for approx. 35 minutes or until middle begins to spring back when gently touched in the center.
• Do NOT overbake, middle will not rise like traditional cakes and that is okay. Just touch gently in center to see if it springs back, then it is done.
• Allow to cool, then loosen sides from pan and gently flip over on to a cake plate.
• Slice and serve with a scoop of ice cream on top....whipped cream and a cherry are fun too.

ROOT BEER MUG CAKES FILLED WITH VANILLA ICE CREAM GANACHE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray 10 half-pint mason jars with non-stick baking spray.
• Make the cake mix using the instructions on the package swapping out root beer for water and adding 2 tablespoons of root beer dessert topper.
• Equally divide the batter among the 10 Mason jars.
• Place the jars on a baking sheet and bake for about 20 minutes.
• Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out.
• Allow them to cool completely.
• Heat the ice cream in the microwave just until it melts.
• Measure out 1/3 cup of the melted ice cream (that's all you'll need).
• Pour in the white candy melts.
• Place the bowl back in the microwave and heat on high for 20 seconds.
• Allow the bowl to sit in the microwave for about 4 minutes.
• Remove it from the microwave and stir until melted and smooth.
• Set aside until needed.
• Cut the domed tops off of each cake so that they are all 3 inches tall.
• Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake.
• Fill each well with vanilla ice cream ganache.
• Melt 24 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler.
• If using the microwave, heat on high for 25 seconds, then stir.
• Heat for 20 seconds, then stir vigorously.
• Heat for 15 seconds then stir vigorously.
• If needed, heat for 10-second increments, stirring after each until melted.
• Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring and scraping the sides of the bowl often.
• Pour in the A&W Root Beer Float Dessert Topper.
• Stir until well incorporated.
• The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
• Wrap it in a zip-top bag or plastic wrap and allow it to sit at room temperature for at least 30 minutes.
• When you are ready to use it, knead it until glossy and smooth.
• Roll out the root beer modeling chocolate on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar or cornstarch) to about 3/8 inch thickness.
• Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
• Use a wooden dowel or straw to press indentations about 3/4 inch apart all across the brown strip.
• Leave about a 1/2 border all along one edge. That will become the bottom of your root beer mug.
• Flip the modeling chocolate rectangles over and spread on a thin layer of vanilla ganache, leaving 1/2 inch border all around.
• Then wrap that, ganache side against the cake, around a cake, cutting off excess modeling chocolate so the two seams match up.
• Rub some water along both ends and press the two seams together.
• Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes.
• Pinch off pieces of the white modeling chocolate, roll into logs and bend to form handles.
• Allow the handles to dry for at least 15 minutes, then use some clear piping gel, water, or melted white chocolate to attach the handles to the mugs and set something underneath to prop them up until they dry.
• Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.

ROOT BEER CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.