Independence Day Flag Cake Recipe




Independence Day Flag Cake Ingredients

3/4 cup butter or margarine
1 2/3 cup sugar
3 eggs
1 tsp vanilla extract
2 cup all-purpose flour
2/3 cup herhsey's cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/3 cup water
1 buttercream frosting
3 cup powdered sugar
1/3 cup butter or margarine softened to...
3 tbsp milk
1 1/2 tsp vanilla extract

FOR DECORATION

1/2 pt blueberries
1 qt small strawberries (of uniform size, )

A Recipe for
Independence Day Flag Cake

 

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This is a recipe for Independence Day Flag Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Independence Day Flag Cake

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.







Independence Day Flag Cake Directions

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

Serves: 1

 

 

 

 

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