5 Fourth of July Recipes: Cakes
5 Fourth of July Recipes: Cakes is built on Sugar, All Purpose Flour, Baking Powder, Baking Soda, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.
Ingredients
- 2 cup
- 1 3/4 cup
- 1 1/2 tsp
- 1 1/2 tsp
- 1 tsp
- 1 cup
- 1/2 cup
- 2 tsp
- 1 cup
- 4 cup
- 1/4 cup
- 1 2/3 cup
- 2 cup
- 1 1/3 cup
- 1/3 cup
- 1/2 cup
- 4 tbsp
- 4 oz
- 8 oz
- 1/4 cup
- 1/4 cup
- 1 1/2 cup
- 3/4 cup
- 1 tbsp
- 1/2 tsp
- 1/3 cup
- 1/2 cup
- 1 tsp
- 1/2 cup
- 2 tbsp
- 2 tsp
- 2 tbsp
- 2 cup
- 1 pkg
Method (preview)
- 1
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- 2
In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- 3
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).
- 4
Fill muffin cups 2/3 full with batter.
- 5
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
- 6
Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.
- 7
In medium bowl, cream together the butter and powdered sugar.
- 8
Add the milk and vanilla extract, beating until frosting is of spreading consistency.
- 9
Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
- 10
In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
- 11
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't overmix).
- 12
Pour into the prepared baking pan.
- 13
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
- 14
Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.
- 15
Frost cake with the Vanilla Buttercream Frosting.
- 16
Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.
- 17
Arrange strawberries in rows to create the red stripes.
- 18
In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.
- 19
Line bottom of a 9-inch tart pan with parchment paper.
- 20
Mix crust ingredients and press into pan bottom and slightly up the sides.
- 21
Chill.
- 22
Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.
- 23
In a separate bowl, whip cream cheese for 3 minutes.
- 24
Add the melted white chocolate; beat for another minute.
- 25
Add sour cream; beat until very smooth.
- 26
Fill entire crust; chill until firm.
- 27
Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.
- 28
Preheat oven to 350 degrees.
- 29
Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.
- 30
In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg.
- 31
Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
- 32
Gently stir in blueberries.
- 33
Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.
- 34
Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.
- 35
Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.
- 36
Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar.
- 37
Pour cold milk into bowl.
- 38
Add pudding mix.
- 39
With electric mixer at low speed, beat until well blended, 1 to 2 mins.
- 40
Let stand 5 min, then blend in non dairy whipped topping.
- 41
Spread half of the pudding mixture over crackers.
- 42
Add another layer of crackers.
- 43
Top with remaining pudding mixture and remaining crackers.
- 44
Spread pie filling over crackers. Chill cake for about 3 hours before serving.
Cook this tonight? 👨🍳
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