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Recipe for family meals :

Rootbeer Cake

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

Shirley says: "This cake is made with one box of white cake mix prepared with Root Beer instead of the liquid called for in the instructions".


1 box white cake mix
Root Beer instead of the liquid called for on box

Butter Cream Frosting:
2 Tblsp. flour
1/2 cup milk
1/4 lb. butter
1/2 cup sugar
Speck of salt
1/2 tsp root beer extract

  • Make up the cake mix as per the instructions on the box substituting Root Beer for the liquid in the instructions.
  • Bake in a 9 x 13 pan or two 8 or 9 inch round cake pans until done.

Butter Cream Frosting:

  • Mix flour with milk. Cook over low flame until thickened. Let cool.
  • Cream butter and sugar. Beat with mixer for 4 - 5 minutes.
  • Add cooled paste and add root beer extract.
  • Beat another 5 - 6 minutes. The long beating is what makes this so fluffy.

Serves 6

Shirley Cline