Rootbeer Float Cake

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Preheat oven to 325 degrees.
Grease and flour two 9 inch round pans.

CAKE
1 box golden Vanilla cake mix
3 eggs, room temp.
1 cup room temp. A&W Rootbeer
1/2 cup veggie oil
1/8 tsp lorann’s Rootbeer flavoring
In mixing bowl place all ingredients, beat on low for 30 seconds, turn mixer to medium and continue to mix for 3 minutes. Pour into prepared pans and bake for 30-35 minutes, until toothpick inserted in middle comes out clean. Cool on rack for 15 minutes. Turn out of pans and let cakes cool completely.

FILLING
1 small box of jello instant vanilla pudding
3/4 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
Beat all ingredients till thick, let set in fridge for 5-10 minutes

FROSTING
1-8oz block of cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3/4 tsp LorAnn’s Rootbeer flavoring
2 cups heavy cream

In mixing bowl add everything except the heavy cream. Beat with whisk attachment until smooth. Add cream slowly while beating. Continue beating until stiff about 5-10 minutes.

ASSEMBLY
place 1 cake, top with filling place 2nd cake on top. Frost. Decorate with Rootbeer barrels and ENJOY!!:)

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