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Tuesday, July 2, 2013

Happy Soon To Be 4th of July


I LOVE the 4th of July, especially because my 3rd child was born on that day! But all the red, white, and blue just makes me smile!!!! We always have a BBQ with family on the 4th and celebrate Loukas's birthday. This year he will be 7! WOW...I cannot believe it! My water broke on this very street we still live on with all our neighbors! Fun times!!! That's another blog story, but today I wanted to share one of my favorite traditions...the cake. I have always made the Flag Cake from Family Circle. I think I may have blogged about it a while ago, I just LOVE the recipe and it has become a staple in the fam! Here is the recipe...enjoy your 4th!!!

Flag Cake

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Makes: 35  servingsPrep 10 minsBake 350°F 20 minsStand 45 mins
Flag Cake
Nutrition Facts
Servings Per Recipe 35

  • Amount Per Serving
  • cal.(kcal)289
  • Fat, total(g)9
  • chol.(mg)7
  • sat. fat(g)3
  • carb.(g)51
  • fiber(g)1
  • pro.(g)2
  • sodium(mg)210

Percent Daily Values are based on a 2,000 calorie diet
Ingredients
Cake:
  • Zest and juice of 2 lemons
  • 18 1/4ounce boxes white cake mix
  • egg whites
  • teaspoon  lemon extract
Frosting:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup  solid vegetable shortening, at room temperature
  • 1 pound boxes confectioners' sugar
  • tablespoons  milk
  • tablespoons  lemon juice
Decoration:
  • 3/4 cup  fresh blueberries, washed and dried
  • cups  fresh large raspberries, washed and dried

Directions

Cake:
1. Heat oven to 350 degrees . Coat two 15 x 10-inch jelly-roll pans with nonstick cooking spray. Pour lemon juice into 4-cup measuring cup; add enough water to equal 2-2/3 cups.
2. In large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared pans; smooth tops.
3. Bake at 350 degrees until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature. If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temperature before proceeding.
Frosting:
4. Beat butter and shortening in large bowl 1 to 2 minutes, until fluffy. Add confectioners sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.
Decoration:
5. Place one layer on serving tray. Reserve 1 cup frosting for piping. Frost layer with 1 cup frosting; top with second layer; frost top and sides. Place reserved frosting in pastry bag with a star tip.
6. Mark off a field for stars with toothpicks6 inches across and 5 inches down. Fill in with blueberries.
7. Place seven red stripes of raspberries on cake as shown, leaving equal spacing for 6 white stripes between them. Carefully pipe white frosting stripes between the rows of raspberries. Refrigerate uncovered to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temperature for about 20 minutes before serving.

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