Ingredients
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1 cup butter
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2 cups granulated sugar
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3 cups cake flour
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1 (3 1/2 ounce) package vanilla pudding mix
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1 1/2 tablespoons baking powder
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1/2 teaspoon salt
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3 1/2 teaspoons water
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4 eggs
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1 tablespoon root beer extract
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1 teaspoon vanilla extract
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1 cup milk
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4 cups confectioners' sugar
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1 cup butter, softened
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1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
- In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
- Meanwhile, sift together the cake flour, baking powder, pudding and salt.
- With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
- Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
- Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
- Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
- Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.