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Independence Day Flag Cake

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Submitted by higgs51

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

¾ 177
CUP ML BUTTER
or margarine
1 ⅔ 394
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
2 473
158
CUP ML COCOA POWDER
1 ¼ 6.3
TEASPOONS ML BAKING SODA
¼ 1.3
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 ⅓ 315
CUPS ML WATER
Frosting
3 7.1E+2
CUPS ML POWDERED SUGAR
79
CUP ML BUTTER
2 3E+1
TABLESPOONS ML MILK
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
½ 237
PINT ML BLUEBERRIES *
1 0.9
QUART L STRAWBERRIES *

Directions

Heat oven to 350℉ (180℃). Grease and flour 13×9×2-inch baking pan.

In large bowl, combine butter, sugar, eggs and vanilla; beat.

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.

Bake 30 to 35 minutes.

Cool 10 minutes; remove from pan.

Cool completely on wire rack.

Place cake on oblong serving tray or foil covered cardboard.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 1437 35% from fat
 % Daily Value *
Total Fat 56g 87%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 291mg 97%
Sodium 1179mg 49%
Total Carbohydrate 77g 77%
Dietary Fiber 6g 26%
Sugars g
Protein 30g
Vitamin A 35% Vitamin C 0%
Calcium 8% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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