Independence Day Flag Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 1 ⅔ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ⅓ | cups |
water
|
|
| Frosting | |||
| 3 | cups |
powdered sugar
|
|
| ⅓ | cup |
butter
|
|
| 2 | tablespoons |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | pint |
blueberries
|
*
|
| 1 | quart |
strawberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 394 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
|
|
| 6.3 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 315 | ml |
water
|
|
| Frosting | |||
| 7.1E+2 | ml |
powdered sugar
|
|
| 79 | ml |
butter
|
|
| 3E+1 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
blueberries
|
*
|
| 0.9 | l |
strawberries
|
*
|
Directions
Heat oven to 350℉ (180℃). Grease and flour 13x9x2-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.
