Chocolate Root Beer Pound Cake

· 3/4 cup whole milk 

· 1 tablespoon white vinegar 

· 2 1/4 cups all-purpose flour* 

· 3/4 cup cocoa powder 

· 1/2 teaspoon baking soda 

· 1/2 teaspoon salt 

· 1 cup (2 sticks) unsalted butter, softened 

· 2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar 

· 4 large eggs 

· 1 tablespoon vanilla extract 

· 2 teaspoons root beer extract (optional) 

· 1/2 cup root beer 

· Dixie Crystals Confectioners Powdered Sugar, for dusting

· Preheat oven to 325°F. Butter a 10-inch bundt pan and lightly flour it (or spay with non-stick spray). Set aside. 

· In small bowl, whisk milk and vinegar together. Set aside. 

· In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together. Set aside. 

· In large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and root beer extract until well combined. Beat in flour mixture alternating with milk and root beer. 

· Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and an inserted toothpick comes out clean.

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