Root Beer Float Cake

1 Box White Cake Mix
1-3/4 Cups Cold Root Beer, Divided
1/4 Cup Vegetable Oil
2 Large Eggs
1 Envelope of Whipped Topping Mix

Combine box of dry cake mix, 1-1/4 Cups cold root beer, vegetable oil and eggs.

Beat on low speed with mixer for approx. 2 minutes.

Pour into greased 9x13 inch pan and bake at 350° for approx. 30-35 minutes.

When cake is completely cool, mix 1 envelope of whipped topping mix with 1/2 cup of the remaining cold root beer. Beat until soft peaks form. Spread over cake and store in refrigerator.