Monday, May 23, 2011

Flag Cake Recipe

I had another post for today, but a link to this was on one of my message groups and I just have to share it with you. (Taste of Home tells us to share as well.)

Taste of Home will donate 10¢ to the USO for each unique visit to tasteofhome.com/flagcake from May 26, 2011 to July 4, 2011, up to $100,000.

  • 15 Servings
  • Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling 
35 125
Photo by Taste of Home

Ingredients


  • 1 package (18-1/4 ounces) French vanilla cake mix
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 4 eggs

  • FILLING:
  • 1 package (3 ounces) berry blue gelatin
  • 1-1/2 cups boiling water, divided
  • 1 cup cold water, divided
  • Ice cubes
  • 1 package (3 ounces) strawberry gelatin
  • 2/3 cup finely chopped fresh strawberries
  • 1/4 cup fresh blueberries

  • FROSTING:
  • 3/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 jar (7 ounces) marshmallow creme

Directions


  • Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Transfer cake to a covered cake board. Cut a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border at outside edges of cake. For red stripes, cut seven 1/2-in. wide rows across cake, about 1/2 in. deep, leaving a 1/2-in. border at outside edges of cake.
  • In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.
  • In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set (save remaining gelatin for another use).
  • Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
  • In a large bowl, beat butter until fluffy; beat in the confectioners' sugar and milk until smooth. Add marshmallow creme; beat until light and fluffy. Spread 1 cup over sides and top edge of cake.
  • Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Yield: 15 servings.


Nutrition Facts: 1 piece equals 438 calories, 18 g fat (8 g saturated fat), 81 mg cholesterol, 363 mg sodium, 67 g carbohydrate, trace fiber, 4 g protein.

Flag Cake published in Taste of Home USO Flag Cake Campaign

So all you cake lovers, here you go. Happy baking.

8 comments:

  1. It is, Jenna. And for the sweet lovers, like me. :)

    ReplyDelete
  2. I'm thinking of making it for the 4th of July, too.

    ReplyDelete
  3. Yummmmm! I wrote down the receipe!

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  4. Hi, Darby.

    We have a lot of sweet tooths (teeth) here. Gonna taste so good.

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  5. Kim Lokash and Sandie Patrick

    Great receipe for a special day.

    ReplyDelete
  6. It is, Kim and Sandie. The 4th is almost here. :)

    ReplyDelete