Root Beer Float Cake

The kids voted on Root Beer Float Cakes as my next test recipe.

1 box Betty Crocker® SuperMoist® white cake mix
1 can (12 oz) root beer (1 1/2 cups)
1/4 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.)

High Altitude (3500-6500 ft): Heat oven to 375°F (350°F for dark or nonstick pan). Decrease oil to 2 tablespoons. In step 2, beat 1/4 cup water and 2 tablespoons Gold Medal® all-purpose flour into batter.

I only use 1/2 tbs of the Root Beer flavoring thinking it would be to over powering. It is really good, but I definitely could have used the other 1/2 tbs and it would have been fine. The cake is super moist and very light and fluff.