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---------- Recipe via Meal-Master (tm) v8.04
Title: INDEPENDENCE DAY FLAG CAKE
Categories: Cakes, Desserts, Holiday
Yield: 1 Cake
3/4 c Butter or margarine
1 2/3 c Sugar
3 Eggs
1 ts Vanilla extract
2 c All-purpose flour
2/3 c HERHSEY'S Cocoa
1 1/4 ts Baking soda
1/4 ts Baking powder
1 ts Salt
1 1/3 c Water
BUTTERCREAM FROSTING
3 c Powdered sugar
1/3 c Butter or margarine
- softened
2 tb -to...
3 tb Milk
1 1/2 ts Vanilla extract
----------------------FOR DECORATION----------------------
1/2 pt Blueberries
1 qt Small strawberries
-(of uniform size)
1. Heat oven to 350 F. Grease and flour 13x9x2-inch
baking pan.
2. 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.
3. 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.
4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake.
Arrange blueberries in upper left corner of cake,
creating a 4x5 inch rectangle. Arrange strawberries in
rows for red stripes. 12 to 15 servings.
VANILLA BUTTERCREAM FROSTING: In large bowl, combine
powdered sugar and butter. Add milk and vanilla; beat
to spreading consistency. About 2 cups.
Hershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.
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