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Independence Day Flag Cake

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Submitted by jpmom97

:)

YIELD

16 servings

PREP

25 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
Buttercream frosting
3 7.1E+2
CUPS ML POWDERED SUGAR
79
CUP ML BUTTER
or margarine
3 45
TABLESPOONS ML MILK
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT

Directions

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

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

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. Frost.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 359 35% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 295mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 6%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 0%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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