With permission from Gooseberry Patch I give you yet another YUMMY recipe. Enjoy!
Our family LOVED this cake. So simple and easy. I had to use a gluten free cake mix and adjust some measurements because of that but it still came out yummy. Below is the original recipe, no changes made.
18-1/2 oz. pkg. white cake mix
2-1/4 oz. cup root beer, chilled and divided
1/4 c. oil
2 eggs, beaten
1 env. whipped topping mix ( I used heaving whipping cream)
In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13”x9” baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.
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