Root Float Cake W. Root Spiced Whipped Cream Frosting

Total Time: 2 hrs 33 mins Preparation Time: 2 hrs Cook Time: 33 mins

Ingredients

• Servings: 15
• 1 (18 ounce) package betty crocker super moist white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 cup heavy cream, whipped
• 2 tablespoons powdered sugar
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 2 tablespoons crushed root decorative candies (garnish)

Recipe

• 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 “sâ€? 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 candies. store covered in refrigerator.