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Independence Day Chocolate Cake

 

Independence Day Chocolate Cake recipe
20

Yield

16

servings

Prep

40

min

Cook

30

min

Ready

3

hrs

 

Ingredients

½ cup cocoa powder
½ cup water
boiling
cup vegetable shortening
*
1 ½ cups sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 ⅓ cups buttermilk
16 ounces vanilla frosting
canned, ready to spread
food coloring
blue
*
2 cups strawberries
fresh, cut into pieces
*

Directions

Heat oven to 350℉ (180℃). Grease and flour 15 1/2x10 1/2x1inch jelly roll pan.

In small bowl, stir together cocoa and water until smooth. In large bowl, beat shortening, sugar, vanilla and eggs.

Stir together flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Stir in cocoa mixture. Spread batter into prepared pan.

Bake 28 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Remove about ¾ cup frosting; add food color to ½ cup frosting to tint desired shade of blue. Set aside the blue frosting and about ¼ cup vanilla frosting.

Spread remaining vanilla frosting over top of cake. Spread blue frosting in upper left corner. Pipe stars in blue field with reserved ¼ cup vanilla frosting.

Shortly before serving, place strawberries in seven rows to represent red stripes of flag.

Note:

To sour milk: Use 2 teaspoons white vinegar plus milk to equal ⅔ cup

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 27020% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 208mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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