Root Beer Float Cake W. Root Beer Spiced Whipped Cream Frosting

1 (18 ounce) package Betty Crocker super moist white cake mix
1 1/4 cupswater
1/3 cup vegetable oil
... 3 egg whites
1/2 teaspoonground allspice
1/2 teaspoonground cinnamon

Root Beer Spiced Whipping Cream
1 cupheavy cream, whipped
2 tablespoonspowdered sugar
1/4 teaspoonallspice
1/4 teaspooncinnamon
2 tablespoons crushed root beer decorative candies (garnish)

Directions:

1

Heat oven to 350°F Grease bottom only of 13 x 9 x 2-inch pan.

2

Beat cake mix, water, oil, and egg whites in large bowl with electric mixer on low speed for 30 seconds; move to medium speed for 2 minutes. Reserve 1 cup of batter.

3

To the reserved batter, add the allspice and cinnamon; stir and set aside. Pour remaining batter into pan.

4

Drop the reserved batter by tablespoons all around the batter in the pan (about 12 to 14 mounds); swirl the batter together in an “S” shape.

5

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely for 1 hour. After cake is cooled, make frosting.

6

Beat all the ingredients of the frosting together in a chilled bowl until soft peaks form. Frost the cake. Just before serving, sprinkle each piece with crushed root beer candies. Store covered in refrigerator.