ALL-AMERICAN SHEET CAKE
My sweet and tangy sheet cake piled with fresh whipped cream and juicy fruit is so good, you might just want to eat it for breakfast. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Combine cake mix, buttermilk, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread whipped cream over cake; top with fruit. Refrigerate.
Nutrition Facts : Calories 257 calories, Fat 15g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 261mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 0 fiber), Protein 4g protein.
ALL-AMERICAN MOSAIC CAKE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 1 mosaic cake
Number Of Ingredients 0
Steps:
- Melt 2 cups (one 12-ounce bag) each red and blue candy melts in separate bowls. Pour each color onto a parchment-lined baking sheet and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
- Break the red and blue candy into small irregular pieces.
- Arrange the candy on a vanilla-frosted cake, gently pressing the pieces into the frosting.
ALL-AMERICAN FLAG CAKE
Great for Memorial Day or the 4th of July!
Provided by Bernice Dray
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
- Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
- Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
- Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 58.2 g, Cholesterol 49.8 mg, Fat 17.8 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 467.9 mg, Sugar 40.1 g
AMERICAN FLAG SHEET CAKE
Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
- Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
- Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
- While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
- Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
- Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
- Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.
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