Old-fashioned Root Beer Float Cake with Creamy Root Beer Float Mousse Filling

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Summer is not over yet! Not even close! But it definitely flows by fast, is that for you too? Wow! We had a nice break with cool weather there for a bit, but now it gets hot and humid again, and we needed something to cool off! This icebox-cold, creamy-dreamy, old-fashioned root beer float cake idea came off incredibly spectacular! And was the perfect Grand Finale for our Fried Chicken Dinner Week! I used 2 very old recipes, doctored them up a bit and combined them all into one phenomenal double layer cake with a fluffy "frosting" by Cool Whip! Both of these recipes were noted many years ago, and I'm not sure the original sources for any of them. I'm pretty sure at least one of them came out of Taste of Home magazine, but I don't know if the person who sent it in came with it himself. The second part was actually a circle recipe that said in my own handwriting that it "didn't work well and had to freeze overnight to get it cut". So if anyone knows it original sources for one of these please let me know so I can give an update and give proper credit!

Okay, with all that out of the way, I think I at least deserve an ounce or two of credit for having made both flavors a lot better and combined both for a dessert that you won't soon forget! Ever! The first thing I have to tell you though is that this is not a cake that would transport well. In fact, don't even consider trying to get further than the fridge for the table. Some things are transported well, other things not. This does not. It also requires it to always cool down. Just remove the cake to slice pieces and then refrigerate again to keep the filling and cool the whip nice and chilled. Once sliced ​​on serving plates, it cannot sit for a moment without problems. The cake just needs to be pretty cold to be able to cut properly.

So let's get started! You must first fill in so it can freeze. I took my time and did the whole two-day filling / cake process so as not to rush anything, and it worked beautifully. I recommend you do the same, even if you made the filling early in the morning and the cake in the afternoon you can probably squeeze it all in. * Both are very lightweight, though the filling needs to be frozen and the cake is completely cooled to be able to assemble. So just simply remember it in time. Now, all we do for the stuffing is to beat most of the ingredients at a low first, then at a low speed so it doesn't splatter until it thickens a bit …

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… then fold in the cool whip until everything is integrated. Not easy? I know!!! Then just put it in an 8 ″ cake pan lined with foil, sprayed and plunged into the freezer! I froze mine overnight. I wanted this to be as solid as possible, especially when trying to take photos at the same time! Then just lift it out of the pan and stick to the excess foil edges, and pop it back into the freezer to keep frozen until ready to assemble. Later, when the cake is made and cooled completely, just peel off the foil! * I had visions of picking ten thousand gazillion bits and pieces of tin foil from it if it got stuck! But no, it didn't peel any problems or stick at all. This will be your mousse filling layer in the middle …

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Next, mix the cake bath and pour into 2 greased and floured 8 ″ cake pans … don't try to lick the spoon and bowl also a lot of … some of it do have to bake, know it! 😉

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Although a white cake is used, you will notice how beautifully rich the color is after baking due to the addition of all the delicious ingredients! Simply beautiful! The cakes have a nice rise too! Not excessive dome and perfectly done! (PUH)

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Let them cool on a rack in the pans for about 15 minutes, and then gently turn out to cool completely … can you just smell them too ?? … omg … heaven. Pure heaven …

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I always do, right or wrong, cooling my cakes from top to bottom on racks. And I like to collect them that way too. Then you have a nice surface for spreading sauces, fillings, frosting or sparkles, etc., both in the middle and upstairs. I don't know if this is the case correct or not, but it always works for me. Especially sauces and jams that have to "seep in". And both crustier tops are softened from being against the plate at the bottom and filling in the middle (bottom of the second layer). So that's it I do it anyway. But I am no professional !! You can gather how you ever wanted, but especially for this it worked perfectly. Now we let them cool down completely, gather with the frozen layer and pop into the fridge …

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Then I left the cake in the fridge for a while, about an hour, to allow the mousse filling to soften and go from frozen solid to creamy gently gently alone. It was then nice and creamy "soft-serve ice cream soft" but not runny and I was able to spread it with the back of a spoon first to fill in the gaps in between. Then I went around and scraped the excess with an offset knife to make it all neat and sturdy, but show you this picture so you can see how nice and creamy this filling is! Excess wasted …

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Pop back in the fridge for a bit more confirm the edges a bit, then "frost" with more Cool Whip!

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Chill to let everything sit down and make friends! Then take out the GREAT knife! And some plates … uhm no, the bigger ones !! This cake is actually very light and a larger piece can be easily handled. 😉

Here's a little look inside …

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And a slice right for you !!

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And an important tip for cutting !!!

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** CUTTING TIPS:

** Look at the inside RIGHT cutout (the whole cake above) I did first when I went to cut the cake. I put the knife in the middle and lowered it down and cut at an angle, as I usually do, then slightly back and forth, pressing down slightly with the knife half-horizontally. Don't do this. It starts to push out the filling a little. Now look at the left cut. I held my knife RIGHT UP and DOWN and did an up and down case motion until I came completely from the outside. Then came down at an angle through the frosting. That, as you can see, made all the difference and did not disturb the overcrowding at all. Hope this tip helps make this cake the most entertaining experience!

And this wraps up my "Homemade from Scratch Southern Style Fried Chicken Dinner Week!" I hope you enjoyed it and found some go-to staples, new recipes to try, and a few to store away!

Have a great weekend everyone! Enjoy the last of the summer because it's snowing before we know it! And remember to share a few slices with friends and neighbors! 😉

OLD FACED ROOT BEAR FLOAT CAKE with CREAMY ROOT BEER FLOAT MOUSSE FILLING

10-12 servings

For stuffing mice:

1 (4 serving size) pack instant vanilla pudding mix

3/4 cup root beer

1/3 cup milk

1/4 tsp. vanilla

2 tsp. root beer concentrate, (* Walmart carries it)

1 bath (8 oz.) Regular cool whip, thawed in refrigerator

For cake:

1 box Duncan Hines Signature French vanilla cake mix

1 1/4 cup root beer

1/4 cup canola or vegetable oil

2 extra large eggs, room temperature.

1 tsp. vanilla

1/2 tsp. rodølekstrakt

frosting:

1 (16 oz.) Tub Cool Whip, thawed in fridge

DIRECTIONS:

Make mousse filling first:

Place an 8 ″ foil cake pan well, with excess overhang, and lightly spray with cooking spray. Set aside. In the mixing bowl, whisk on low to start, all mousse in ingredients except Cool Whip. Raise the speed higher and whisk until it thickens slightly. About 3 minutes. (Scratch the bottom and sides if necessary, about halfway through.) * You can choose to do this by hand if preferred, but it will take longer. Fold in cool whip with a licking pot until well combined. Pour and spoon into prepared pan. Smooth and level surface with an offset knife or the back of the spoon. Pop in the freezer and freeze until firm. At least 4 hours or overnight. Remove it from the pan, lift it out and with the foil intact, place it back in the freezer.

For the cake:

Butter and flour flour 2 – 8 ″ cake pans. Set aside. Preheat oven to instructions per. Pans you use. (350 or 325 degrees.) In a large mixing bowl, add all ingredients and turn on low until mixed. Then hit medium speed for 2 minutes. Pour the dough, which is evenly divided into prepared pans, smooth and even. Bake according to the instructions per. Box for 2 – 8 ″ cakes.

* I used dark colors, non-stick pans, greased and lightly floured and baked in a 325 oven for a full 36 minutes until bouncing back in the center when touched, began to pull away from the sides of the pans, and a toothpick that was inserted in the middle came out clean.

Remove the cookies into a wire rack for 15 minutes to cool slightly. Turn to stand to cool completely.

When completely cool, place a layer on the serving plate. Remove the mousse filling from the freezer and remove the foil. Place solid mousse directly on the bottom cake layer in line with the cake. Top with the second cake layer. Refrigerate for at least an hour, or until the mousse softens slightly on the edges.

Take out the cake again and smooth the mousse filling to fill the gaps between the cake and mousse layers. Use an offset knife or the back of a spoon. Cool until edges are firm.

Frost with cool whip and cool down.

Carefully cut the knife straight up and then gently in an up and down motion that works you from the outside without pressing down on the cake and disrupting the mousse.

Store in fridge !! * My lid on my cookie sheet was not high enough so I stored my uncooked but with a small piece of plastic wrap pressed against the exposed cut portion to keep the cake and filling moist. Went just fine.

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