In this fun recipe, I’d like to share my love of root beer and pair that with my papa’s punchbowl cake recipe. 1. Brush exposed insides of pan with melted butter. tub Regular Cool Whip, thawed in fridge, 1 box Duncan Hines Signature French Vanilla cake mix, 1 (16 oz.) Chill to let everything set and make friends! For the Root Beer Layer. Pour water into dish containing ramekins and fill with warm-hot water until it reaches half the height of ramekins. Refrigerate for at least an hour, or until mousse softens a bit on the edges. He didn’t let a holiday slip by without adding his famous punchbowl cake to our family get togethers. Butter the bottom of a 9-inch by 13-inch pan. tub Regular Cool Whip, thawed in fridge . Evenly spoon mixture into 4 dessert dishes. When the sugar is completely dissolved, pour into a 9×13 baking dish and refrigerate for at least 4 hours. It will start to push the filling out a little bit. Some things transport well, some things don’t. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Pour the remaining batter into the prepared baking pan. It also requires to be refrigerated at all times. Store in the fridge while making the ice cream layer. I can easily grab all the ingredients for this root beer parfait cake in one big grocery swoop! This root beef parfait dessert is incredibly easy and yummy! I took my time and did the whole filling/cake process in two days as to not rush anything and that worked out beautifully. Both of these recipes were jotted down many years ago and I’m not sure of the original sources of either one. Refrigerate for at least 15 minutes. Then just lift it out from the pan holding on to the excess foil edges, and pop it back into the freezer to keep frozen until ready to assemble. Mix well using a wire whisk. (WHEW! Then beat on medium speed for 2 minutes. I did then go around and scrape off the excess with an offset knife to make it all neat and purdy, but showing you this pic so you can see how lovely and creamy this filling is! Filed Under: Recipes Tagged With: desserts, easy desserts, easy recipes, family-friendly recipes, quick and easy desserts, recipes, sweet recipes. Which is why we're presenting you with these 12 root beer dessert recipes, including cookies, cupcakes and more: And was the perfect Grand Finale to our Fried Chicken Dinner Week! Instructions. Use code CHRISTMAS25 at checkout to get $4 off (44% off)! At least 4 hours or overnight. , Though a white cake is used, you’ll notice how beautifully rich the color is after baking due to adding all of the yummy ingredients! Now, all we do for the filling is beat most of the ingredients on a low at first, then med-low speed so it doesn’t splatter, until it thickens a bit…, …then fold in the Cool Whip, gently, until all is incorporated. That, as you can see, made all the difference and didn’t disturb the filling at all. And both crustier top-sides get softened from being against the plate on the bottom, and filling in the middle (bottom of second layer). Did just fine. When fully cool, place one layer onto serving plate. July 20, 2014 at 10:57 pm. The first thing I need to tell you though, is that this is not a cake that would transport well. I know!!! Simmer until reduced by 1/3, 15 to 20 minutes. I froze mine overnight. All opinions are mine alone. Fill large bowl with cold water. (350 or 325 degrees.) Store in fridge!! Drop mounds of spiced batter into pan, and swirl using a toothpick. This cake is very light actually and a bigger piece can easily be handled. Add 2 cups whipping cream, salt, and root beer concentrate. Get yours now! To read about more memories that were made with A&W, click the link here! As a matter of fact, don’t even consider trying to make it further than the fridge to the table. Hope this tip helps to make this cake the most enjoyable experience! root beer concentrate, (*Walmart carries it), 1 (8 oz.) My “Papa Claude” was retired after serving 23 years in the military as an SSG-E7 Army Sergeant Master Chef. Pour filling into ramekins and place in oven. And be sure to share a few slices with friends and neighbors! It was then nice and creamy “soft-serve ice cream soft”, but not runny, and I was able to spread it with the back of a spoon first to fill in the gaps between. So this is how I do it anyways. Then came down at an angle through the frosting.