Independence Day Chocolate Cake
Independence Day Chocolate Cake recipe
Yield
16 servingsPrep
40 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
water
boiling |
|
| ⅔ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
water
boiling |
|
| 158 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 315 | ml |
buttermilk
|
|
| 462.4 | ml/g |
vanilla frosting
canned, ready to spread |
|
| 1 | x |
food coloring
blue |
*
|
| 473 | ml |
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
