Root Beer Christmas Cake

2 cups all-purpose flour
2 cups granulated sugar
1 cup root beer
2 sticks (1 cup) butter or margarine
1/2 cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 1/2 cups miniature marshmallows (optional)

Mix flour and sugar.

In a saucepan, combine root beer and butter. Bring to a boil and add to the flour/sugar mixture. Stir well. Add milk, baking soda, vanilla extract, salt and eggs. Blend well. If desired, stir in 1 1/2 cups of miniature marshmallows. Bake in a 9 x 13-inch pan at 325 degrees F for 30 minutes.

Frost with Root Beer Frosting.

Root Beer Frosting:
1/4 cup butter or margarine
1/8 teaspoon salt
2 cups confectioners' sugar
4 tablespoons cream or milk
1 teaspoon root beer extract (or 1 tablespoon
    root beer from the can)

Work the butter and salt with a spoon or electric beater until fluffy and creamy. Add in confectioner's sugar and cream (or milk), continuing to stir or beat. Add only enough cream or milk to achieve spreading consistency. Add vanilla extract, and spread over cake.

This is delicious served with ice cream!