---------- Recipe via Meal-Master (tm) v8.05
  
       Title: ROOT BEER CAKE
  Categories: Cakes
       Yield: 10 Servings
  
            -MARY WILSON  BWVB02B
            FOR CAKE:
   1 1/4 c  All-purpose flour
     1/2 ts Baking soda
         pn Salt
       1 c  Root beer (do not use diet)
     3/4 c  Light brown sugar; packed
     1/2 c  (1 stick) unsalted butter;
            - softened
       2 lg Eggs
       2 ts Pure vanilla extract
            FOR FROSTING:
       6 tb Root bear (divided use)
   1 1/4 c  Confectioner’s sugar
     1/4 c  (1/2 stick) unsalted butter;
            - softened
     1/2 ts Pure vanilla extract
  
   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 cup root beer in a small saucepan; boil, uncovered, until it is
   reduced to 1/2 cup, 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
   rubber spatula.
    Transfer batter to prepared pan.  Bake until a toothpick inserted in the
   center comes out clean, 45 to 50 minute. Cool 5 minutes.
    For frosting:  Poke holes all over top of cake with a toothpick. Brush
   with about 3 tablespoons of the root beer. Remove the sides from the pan
   and cool cake completely.
     Mix remaining 3 tablespoons root beer, confectioner’s sugar, butter and
   vanilla in a small bowl to make a thin frosting. Spread over top of cooled
   cake, letting it drip down the side.
  
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