Root Beer Float Cake
1 package white cake mix (regular size)
1-3/4 cups cold root beer, divided
1/4 cup canola oil
1 envelope whipped topping mix (Dream Whip)
In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-15 servings.
Recipe found here: Root Beer Float Cake