Root Beer Float Cake

• 1 14 cups all-purpose flour
• 34 cup sugar
• 13 cup butter or 13 cup margarine, softened
• 34 cup root beer
• 34 teaspoon baking powder
• 12 teaspoon salt
• 14 teaspoon baking soda
• 1 egg
• 2 root beer flavored candy sticks, crushed
• 1 (8 ounce) container frozen whipped topping, thawed

1. Heat oven to 350*.
2. Grease bottom and side of 8 or 9 inch round pan with nonstick cooking spray; lightly flour.
3. Beat all ingredients except whipped topping in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed 2 minutes, scraping bowl occasionally.
5. Pour into prepared pan.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan to wire rack.
8. Cool completely, about 1 hour 30 minutes.
9. Cut cake horizontally to make 2 layers.
10. Spread about half of the whipped topping over bottom of vake.
11. Add top of cake.
12. top with remaining whipped topping.
13. Store covered in refrigerator.

flour, sugar, butter, root beer, baking powder, salt, baking soda, egg, root, frozen whipped topping

Taken from www.food.com/recipe/root-beer-float-cake-161897 (may not work)