Celebrations for Flag Day, Independence Day or others of American history deserve the rich and glorious flavor of this liberating confection.
Flag Day Cake
Author: Epicurus.com Kitchens
Recipe type: Cakes
Serves: 12 to 15
- 3/4 Cup butter
- 1 2/3 Cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 Cups all-purpose flour
- 2/3 Cup Herhsey's cocoa
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 Cups water
- Vanilla Buttercream Frosting:
- 3 Cups powdered sugar
- 1/3 Cup butter, softened
- 2 Tablespoons milk (to 3)
- 1 1/2 teaspoons vanilla extract
- For Decoration:
- 1/2 pint blueberries
- 1 Quart small strawberries or raspberries (of uniform size)
- Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
- In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. 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 or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Place cake on oblong serving tray or foil covered cardboard.
- Prepare VANILLA BUTTERCREAM FROSTING; frost cake.
- VANILLA BUTTERCREAM FROSTING: In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency. About 2 Cups.
- Arrange blueberries in upper left corner of cake, creating a 4x5 inch rectangle. Arrange strawberries or raspberries in rows for red stripes. Pipe some vanilla frosting between the rows of red berries. 12 to 15 servings.
Some might say that eating one's national flag is sinful. Only if it's poorly made. This recipe is a glorious celebration of Old Glory, and tasty too!