FLAG CAKE
A healthier version of the classic patriotic Flag Cake that looks beautiful and is easy to make. Fluffy, sweet, and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Generously grease and lightly flour an 11x17-inch half-sheet pan or coat with baking spray (the floured kind, like this). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, cream the butter for 1 minute on medium speed, until it is smooth and creamy. Add the sugar on medium speed and beat until fluffy and light in color. Beat in the honey, then the eggs and vanilla until smooth and nicely combined, stopping to scrape down the sides and bottom of the bowl a few times. The mixture may look curdled. Beat in the yogurt on medium-high speed until blended.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low speed for 5 seconds, then pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the next third of the flour, then the remaining half of the milk. Add the last third of the flour and beat just until combined and the batter is smooth. Do not overmix.
- Spread the cake batter into the prepared pan, smoothing it into a thin, even layer with a rubber spatula or offset spatula. Bake for 18 to 22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean, rotating the pan 180 degrees once halfway through.
- Place the baked cake on a wire rack and let cool in the pan completely. Meanwhile, make the frosting.
- For the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, beat the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and combined.
- Spread the frosting over the cooled cake. Arrange blueberries in rows in top left corner to form the "star" portion of the flag. Line the strawberry slices in 5 rows to form the "stripes." Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice (of 24), Calories 232 kcal, Carbohydrate 30 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 45 mg, Fiber 1 g, Sugar 21 g
RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE
Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
- In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g
WAVE YOUR FLAG 'CAKE'
Avoid heating up the kitchen by combining JELL-O® Gelatin, cake and berries for this Wave Your Flag 'Cake.' Our Wave Your Flag 'Cake' is great for summer.
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Slice 1 cup strawberries; cut remaining strawberries in half.
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
- Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
- Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 21 g, Protein 2 g
JELL-O® EASY PATRIOTIC FLAG DESSERT
Put smiles on their faces with this flag dessert! Try this JELL-O Easy Patriotic Flag Dessert for Memorial Day, Fourth of July or summer pinics!
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Stir 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.
- Place cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.
- Spread remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.5063 g, Sugar 0 g, Protein 4 g
FLAG CAKE
This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cake on tray. Frost top and sides of cake with frosting.
- For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g
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