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ROOT BEER TORTE 
4 eggs
1 pkg. yellow cake mix (2 layer)
1 pkg. sm. instant vanilla pudding
3/4 c. root beer
1/3 c. salad oil

Beat eggs until thick and lemon colored. Add cake mix, pudding mix, root beer and oil. Beat 10 minutes. Pour into 2 greased and floured 9 x 10 inch pans. Bake at 350 degrees for 35 to 40 minutes or until done. Cool 10 minutes. Remove from pan.

SYRUP:

1 c. confectioners' sugar
1/2 c. root beer

Boil sugar and root beer together for 2 minutes. Puncture tops of cakes with a fork so that liquid will penetrate, then spoon syrup over cake. Cool and chill.

TOPPING:

2 env. whipped topping (such as Dream Whip)
Ice cold root beer

At serving time, cut each layer horizontally to make 4 layers. Whip topping mix as directed on package substituting cold root beer for milk. Set aside 1 cup of whipped topping for decorating top. Spread remaining topping between layers.
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