pb and root beer bundt cake

Remember when I first made the infamous root beer cake from Baked? Seems like years ago. Today it's still one of my favorites. No it really is. It's simple to make and packs a powerhouse of flavor. It's easily one of those cakes you can bring to a function/party to wow friends because it is so unique and tasty. Did you know that the bundt pan was actually invented by a person? I didn't. His name was David Dalquist--here is a little ditty on him here and here. He also invented/started Nordic Ware. But originally he called it the "bund" pan. Interesting. His success of the bundt pan stemmed from 1966 winner of the Pillsbury Bake Off, where a texas woman (Ella Helfrich) made a "tunnel of fudge cake" using the bundt pan. And from there 1000's of people wanted to make the tunnel of fudge cake at home--thus buying up bundt pans like crazy. I love the concept of bundt pans, just wish they weren't so strange looking. Coat them with enough frosting or glaze and they are better....looking.

Since I do like to make this root beer cake, a lot in fact, I've had it in my mind for a while to somehow kick it up a notch. Peanut butter was the easiest choice and so was pistachios. Who doesn't love a peanut butter sandwich with a cold glass of root beer? Peanut butter and root beer do pair very well together; the salty pb frosting layer adds a nice, gentle layer of salt.

root beer-peanut butter bundt cake
inspired from: Baked: New Frontiers in Baking
print recipe

cake:
1 & 1/2 cups root beer (do not use diet root beer)

1/2 cup of root beer schnapps (if you can't find root beer schnapps use 2 cups of root beer instead of the 1 & 1/2 cups as stated above)
1 cup dark unsweetened cocoa powder
½ cup (1 stick) unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup firmly packed dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 ts salt
2 large eggs

peanut butter frosting:
8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 ts pure vanilla extract
pinch of salt
3 1/2 cups confectioners' sugar (I used 3 cups for extra thick)
2 TB milk

root beer frosting (I halved this, since I didn’t want a thick layer):
2 ounces dark chocolate (60% cacao), melted and cooled slightly
½ cup (1 stick) unsalted butter, softened
1 ts salt
¼ cup root beer or 1/8 cup of root beer schnapps
2/3 cup dark unsweetened cocoa powder
2½ cups confectioners' sugar

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out excess flour.
In a small saucepan, heat the root beer, root beer schnapps (if using), cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into a cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy - do not overbeat, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Make the pb frosting:
Blend cream cheese and peanut butter together, adding vanilla and confectioners' sugar gradually with 1 to 2 tablespoons milk. Beat with electric mixer until of spreading consistency. Spread on cooled cake.
I like to put a thick(er) layer of pb frosting on, let that set, then the root beer frosting.
Make the root beer fudge frosting:
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving.