For the Cake:
2 cup Root Beer
1 cup cocoa powder
1 stick of butter, cut into small pieces
1 1/4 cup sugar
1/2 cup brown sugar
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs
For the frosting:
2 oz dark chocolate melted
1 stick softened butter
1 tsp salt
1/4 cup root-beer
2/3 cup cocoa powder
2 1/2 cup powdered sugar
Preheat oven to 350. Generously spray bundt pan with cooking spray. In a saucepan, heat root-beer, cocoa powder and butter over medium till melted. Add if the sugars and whisk till dissolved. Remove from heat and let cool. Whisk flour baking soda and salt together. Whisk eggs into cooled cocoa mixture. Gently cocoa mixture and flour mixture together. Do not overbeat. Pour the batter into prepared pan and bake 35-40 minutes. You may want to rotate the pan at 20 minutes to insure even baking. Allow to cool completely and then remove from pan.
For the Frosting:
Put all ingredients into a food processor and pulse until smooth and shiny. Spread all over your cooled cake.
For an extra naughty treat- serve with a scoop of vanilla ice cream!
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