Root Beer Bundt Cake

For the Root beer lover!

1 stick unsalted butter, plus more for pan
2 cups flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 c sugar
1/2 c packed brown sugar
1 1/4 tsp baking soda
1/2 tsp ground allspice
1 tsp salt, plus a pinch
3 large eggs, beaten
2 1/2 c confectioner's sugar
1 tsp vanilla extract

1. Preheat oven to 325. Butter and flour a 12-cup Bundt pan, tap out excess flour
2. Heat 2 cups root beer, cocoa powder, chocolate, 1 stick butter in large saucepan over medium heat until butter melts. Add sugars, whisk until dissolved. Remove from heat, let cool
3. Combine 2 cups flour, baking soda, allspice, and 1 tsp salt in bowl. Whisk eggs into root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy)
4. Pour batter into pan and bake until toothpick comes out clean - 55 minutes to one hour, rotating pan halfway through. Transfer to a rack. Gently poke cake all over with a skewer and pour 1/4 cup root beer over the cake. Let cool in pan for 20 minutes, then invert the cake onto serving plate and let cool completely.
5. Make the glaze: Whisk remaining 1/4 cup root beer, a pinch of salt, the confectioner's sugar, and vanilla in a bowl until smooth. Drizzle over cake.

*Recipe and photo from Food Network magazine