My hubby's birthday was yesterday and I wanted to make his birthday a bit special. I made a card for him, which thankfully, he is very understanding for my obsession with glitter! The card was a bit more girly than I had intended, but he was a good sport about it! I created it with the Fast Food cartridge, did a lot of layering, and used glossy accents and star shaped glitter. The round card came from the Campin' Critters Cartridge.
The sticker in the center is by SRM. : )
He loves Chicken Picatta, so I made him that for dinner along with sparkling almond wine from Cooper's Hawk. I also made him a cake from scratch, a root beer Bundt cake. Which is pretty unusual for me. I am not a baker. I am the gal who usually runs to the store or bakery for my cakes......but he was worth trying my hand at baking once again.....thankfully the cake turned out! And I was a bit proud of my effort!
It was delicious! It was a moist chocolate cake with just a hint of the root beer flavor. I am not a big cake eater, nor do I like frosting much, so this cake was right up my alley....and thankfully, his too!
Root Beer Bundt Cake
1 stick unsalted butter, plus more for the pan
2 cups all-purpose flower, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 tsp baking soda
1/2 tsp ground allspice
1 tsp salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioner's sugar
1 tsp vanilla extract
1. Preheat the oven to 325. Butter and flour a 12-cup Bundt pan, tap out excess flour.
2. Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
3. Combine 2 cups flour, the baking soda, allspice and 1 tsp salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients. (The batter will be slightly lumpy).
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
5. Meanwhile make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioner's sugar and vanilla in a bowl until smooth. Drizzle over the cake.
I do have a few more Father's Day projects to share with you....so be sure to check this weekend for a couple of more posts! Have a wonderful Friday!!