Bacardirootbeerfloat Recipes

ROOT BEER FLOAT CAKE

Steps:

• Preheat the oven to 350°F. Line a 9-inch by 13-inch baking sheet/pan with parchment paper and spray with cooking spray.
• In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil and vanilla extract and stir until well combined.
• In a microwave-safe bowl, combine the chocolate chips and milk and melt in 30-second increments, stirring occasionally until the chocolate is melted and smooth.
• Stir 2 teaspoons of root beer extract into the melted chocolate and mix until smooth.
• Divide the cake batter into halves. Stir the melted chocolate into half of the cake batter and mix until smooth.
• Pour both cake batter into your pan, swirling the cake mix together with a knife.
• Bake at 350°F for 20-25 minutes. To test the cake for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool completely.
• Once cooled, run a knife around the outside edges of the cake. Place a piece of parchment paper on your countertop and quickly flip the pan over, tapping the bottom of the pan to help release the cake from the pan. Once released, use the parchment paper to help flip the cake back over so it is right-side up. Use a large serrated knife and divide the cake in half.
• Take a flat cookie sheet and slide it between the layers to separate them. Set the top of the cake aside. Gently place the bottom of the cake back in the pan.
• Remove the cream cheese from the wrapper and microwave for 20 seconds. Beat the softened cream cheese for 1-2 minutes to remove the lumps.
• Slowly add the powdered sugar, one cup at a time followed by the cocoa powder, scraping down the bowl as needed. The cream cheese will start to thicken. Add the vanilla extract and mix until it's well combined.
• Gently spread the cream cheese over the bottom layer of the cake. Then slowly place the top layer of cake back into the pan, gently pressing into the cream cheese.
• Refrigerate the cake until you're ready to add the whipped topping.
• Chill the mixing bowl and whisk into the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and root beer extract and continue beating on high speed until peaks start to form.
• Spread the whipped cream over the top of the cake.
• This cake must be refrigerated. Serve with drizzled hot fudge sauce and a cherry on top.

ROOT BEER FLOAT

Steps:

• Use a tall glass, preferably a float glass or a beer stein. Freeze your glasses prior to use for an extra frosty experience.
• Add the ice cream to the glass and pour the root beer in slowly at an angle to reduce fizz and risk of overflow.
• Top with whipped cream and a cherry.

BACARDI ROOT BEER FLOAT

Steps:

• Combine and mix together the rum and root beer in a beer mug.
• Add ice if desired and serve.

BACARDI ROOTBEER FLOAT

Steps:

• 1. Combine and mix together the rum and root beer in a beer mug.
• 2. Add ice if desired, and serve.