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  • Independence Day Flag Cake

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    Independence Day Flag Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. Butter or possibly margarine
    • 1 2/3 c. Sugar
    • 3 x Large eggs
    • 1 tsp Vanilla extract
    • 2 c. All-purpose flour
    • 2/3 c. Herhsey's cocoa
    • 1 1/4 tsp Baking soda
    • 1/4 tsp Baking pwdr
    • 1 tsp Salt
    • 1 1/3 c. Water Vanilla buttercream frosting:
    • 3 c. Powdered sugar
    • 1/3 c. Butter or possibly margarine, softened
    • 2 Tbsp. Lowfat milk, (2 to 3)
    • 1 1/2 tsp Vanilla extract
    • 1/2 pt Blueberries
    • 1 quart Small strawberries Uniform size

    Directions

    1. Heat oven to 350 F.
    2. Grease and flour13x9x2-inch baking pan.
    3. 2. In large bowl, combine butter, sugar, Large eggs and vanilla; beat on high speed of electric mixer 3 min. Stir together flour, cocoa, baking soda, baking pwdr and salt; add in alternately with water to butter mix. Blend just till combined. Pour into prepared pan.
    4. 3. Bake 30 to 35 min or possibly till wooden pick inserted in center comes out clean. Cold 10 min; remove from pan. Cold completely on wire rack.
    5. Place cake on oblong serving tray or possibly foil covered cardboard.
    6. 4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake. Arrange blueberries in upper left corner of cake, creating a 4x5 inch rectangle. Arrange strawberries in rows for red stripes. 12 to 15 servings. VANILLA
    7. BUTTERCREAM FROSTING: In large bowl, combine powdered sugar and butter. Add in lowfat milk and vanilla; beat to spreading consistency. About 2 c..JM Hershey's

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