1 18 1/4 oz. box yellow cake mix
1 12 oz. can root beer
1 tsp. vanilla
1/4 cup vegetable oil
3 large eggs

Root Beer Glaze:

1/2 cup confectioners' sugar
3 tbsp. root beer
2-3 drops vanilla

Preheat oven to 350°F.

Combine all ingredients for cake, beating until smooth. Pour into greased Bundt pan.

Bake until a toothpick inserted into center of cake comes out clean (or about 35-40 minutes).

Cool in pan for 10 minutes; run a knife along edges of pan to loosen. Invert cake to remove from pan and cool completely on a wire rack.

Combine ingredients for glaze. Pierce top of cake with a skewer about every 2 inches and drizzle the glaze over the cake.

Serve cake topped with vanilla ice cream (French Vanilla Preferred). Butter Pecan ice cream or Maple Walnut also goes well with this cake!