FOOD NETWORK'S ROOT BEER BUNDT CAKE

• 1 stick unsalted butter + more for the pan
• 2 cups all-purpose flour + more for dusting
• 2 1/2 cups root beer
• 1 cup unsweetened cocoa powder
• 2-oz bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 1/4 tsp baking soda
• 1/2 tsp ground allspice
• 1 tsp salt + a pinch
• 3 large eggs, beaten
• 2 1/2 cups confectioners' sugar
• 1 tsp vanilla extract
• Preheat oven to 325 degrees.
• Butter and flour a 12-inch bundt pan; shake out excess flour.
• In a large saucepan, over medium heat, heat 2 cups of the root beer, cocoa powder, chocolate and 1 stick butter until the butter melts. Add sugars and whisk until dissolved. Remove from heat and allow to cool.
• Combine 2 cups flour, baking soda, allspice, and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture then gently fold in the dry ingredients. Batter will be slightly lumpy.
• Pour batter into the prepared pan and bake at 325 degrees until a wooden toothpick inserted in the middle comes out clean, 55 minutes to 1 hour, rotating pan halfway through. Transfer to a wire rack and using a skewer, poke holes all over the cake. Pour the 1/4 cup root beer over the cake.
• Let cake cool in the pan 20 minutes then turn up on a serving plate and allow to cool completely.
• While cake cools, make the glaze: Whisk the remaining 1/4 cup root beer, pinch of salt, confectioners' sugar and vanilla extract together in a bowl until smooth. Drizzle over the cake.
• Yield: 8 to 10 servings
• Note: I first saw this in a 2011 FN Magazine.
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