Independence day flag cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter or margarine |
| 1⅔ | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | All-purpose flour |
| ⅔ | cup | HERHSEY'S Cocoa |
| 1¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1⅓ | cup | Water |
| BUTTERCREAM FROSTING | ||
| 3 | cups | Powdered sugar |
| ⅓ | cup | Butter or margarine softened to... |
| 3 | tablespoons | Milk |
| 1½ | teaspoon | Vanilla extract |
| ½ | pint | Blueberries |
| 1 | quart | Small strawberries (of uniform size) |
Directions
FOR DECORATION
1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Place cake on oblong serving tray or foil covered cardboard.
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 BUTTERCREAM FROSTING: In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.
About 2 cups.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias