It took me four days to get my Pinterest app to stick to my iPad and iPhone bookmark bar. Setting up my individual boards was a snap. . .until I realized a title was required for each board. Title! I am a novelist and I know how important a title is. I am also aware I resembled a panic-stricken, wild-eyed animal trembling in a corner for several moments before I got a grip on myself. Sort of. Three sleepless nights later, I added titles to my boards.
Let the pinning begin!
Since I am on deadline and must still feed the family, I'm posting my fast and family pleasing Root Beer Float Cake.
1 package 2-layer yellow cake mix
Root Beer
1-1/2 teaspoon vanilla
1 teaspoon lemon zest
Root Beer Icing
Grease 9x13 baking pan. Preheat oven to 350 degrees F (325 degrees glass pan). Prepare cake mix according to package directions, except substitute root beer for liquid and add lemon zest and vanilla. Spread batter evenly. Bake according to package directions. Cool in pan on a wire rack for 10 minutes. Carefully invert cake onto a wire rack; remove pan. Cool completely. Invert again onto another wire rack.
Using a serrated knife, cut top of cake to make it level. Trim edges of cake. Discard trimmed pieces. Cut cake in half lengthwise into two 4.5 x 13-inch rectangles. Place one cake rectangle on a serving platter. Spread with half of the Root Beer Icing. Top with second cake rectangle. Spread top with remaining icing. Serves 15.
Root Beer Icing
In a medium bowl beat half a cup of butter with an electric mixer on medium to high speed until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons of root beer and 1 taspoon of vanilla. Gradually beat in 2 cups of powdered sugar. If necessary, beat in a little more root beer or powdered sugar to make the icing spreading consistency.
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