Chocolate Root Beer Cake Floats

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   1. Preheat the oven to 350 F. Grease a 9 x 13 inch pan.

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   2. In a large bowl combine sugars, flour and salt and whisk together. Set aside.

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   3. In a medium sized saucepan combine butter, root beer and cocoa. Bring to a boil and then pour over the sugar and flour, whisking thoroughly until no lumps remain. Stir in buttermilk, baking soda, and beaten eggs and stir gently until smooth. Pour mixture into the greased pan and bake for 30 minutes or until toothpick inserted in the center comes out clean.

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   4. For the frosting, combine root beer, butter, and cocoa in a medium saucepan. Bring to a boil and then whisk in powdered sugar, 1 cup at a time, until mixture is thickened but still pourable. Remove from heat and add in the vanilla. Add more powdered sugar if it needs to be thickened. Add more root beer if it needs to be thinner (you want it to be like a glaze). Pour over cake while still warm, saving some for drizzling over floats.

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   5. To assemble floats, place bite size pieces of the cake (frosted or unfrosted) at the bottom of a tall glass. Layer with a scoop of ice cream, then more cake bites, then more ice cream until the glass is full. Pour root beer over all and drizzle with extra frosting.

* Per serving · 4 servings · Values may vary.

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