Ingredients

1-1/4 C. all-purpose flour
1/2 tsp. baking soda
Pinch salt
1 C. root beer (do not use diet)
3/4 C. packed light brown sugar
1/2 C. (1 stick) unsalted butter, softened
2 large eggs
2 tsp. pure vanilla extract
6 Tbsp. root beer
1-1/4 C. confectioners’ sugar
1/4 C. ( 1/2 stick) unsalted butter, softened
1/2 tsp. pure vanilla extract

Cooking Instructions

Heat oven to 350 degrees. Grease an 8-inch springform pan. For cake, sift together the flour, baking soda and salt; set aside. Put 1 C. root beer in a small saucepan; boil, uncovered, until it is reduced to 1/2 C., about 5 minutes. Cool to lukewarm. Beat brown sugar and butter in large bowl of an electric mixer on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Stop the mixer and add the reduced root beer and vanilla. Mix just to combine. Fold in the dry ingredients with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke holes all over top with a toothpick. Brush with about 3 Tbls. of the root beer. Remove the sides from the pan and cool cake completely. For frosting, mix 6 Tbls. root beer, confectioners’ sugar, butter and vanilla in a small bowl to make a thin frosting. Spread over top of cooled cake, letting it drip down the sides.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)