Sparkling Fourth of July Cake
Recipe from
Betty Crocker
Add even more fun to your festivities by making a spirited white cake decorated with red and blue.
Servings:
15 servings
Prep Time:
40 mins
Total Time:
2 hrs 20 mins
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Ingredients
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1 boxBetty Crocker® SuperMoist® white cake mixsee savings
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1 1/4 cupswatersee savings
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1/3 cupvegetable oilsee savings
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3egg whitessee savings
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1/2 teaspoonred food colorsee savings
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1/2 teaspoonblue food colorsee savings
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1 containerBetty Crocker® Whipped fluffy white or whipped cream frosting (12 ounces)see savings
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1 tablespoonBetty Crocker® blue sugarsee savings
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2 tablespoonsBetty Crocker® red sugarsee savings
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White star candies, if desiredsee savings
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Fourth of July candlessee savings
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Directions
1.
Heat oven to 350 degrees F for metal or glass pan (or 325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Place paper baking cup in 1 regular-size muffin cup.
2.
Make cake mix as directed on box, using water, oil and egg whites. In small bowl, place 1/2 cup batter; stir in red food color. In another small bowl, place 1/2 cup batter; stir in blue food color.
3.
Fill muffin cup with 1/4 cup white batter; set aside. Pour remaining white batter into 13x9-inch pan. Randomly drop generous teaspoonfuls of red and blue batters over white batter in pan. For swirled design, cut through batters with knife in S-shaped curves in one continuous motion; turn pan 1/4 turn and repeat.
4.
Place muffin pan and cake pan in oven. Bake muffin cup 12 to 13 minutes or until toothpick inserted in center comes out clean; place pan on cooling rack. Continue baking 13x9-inch cake 14 to 18 minutes longer or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove cake and cupcake from pans to cooling rack. Cool completely, about 1 hour.
5.
Reserve 2 tablespoons frosting. Frost cake with remaining frosting. In upper left-hand corner of cake, lightly score 5x3 1/2-inch rectangle in frosting for blue area of flag; sprinkle with blue sugar. Cut 2 strips of clean white paper, 13 inches long and 1 1/2 inches wide. Cut a third strip, 8 inches long and 1 1/2 inches wide. Place strips lightly on cake to cover area for white stripes. Sprinkle red sugar on cake for red stripes. Remove paper strips. Top blue sugar with candy stars.
6.
Frost cupcake with reserved frosting; place in center of cake. Arrange candles in and around cupcake.
Tip:
High Altitude (3500-6500 ft): Beat cake batter on low speed 30 seconds, then on medium speed 3 minutes. Bake cupcake 13 to 14 minutes.
Nutrition information
Per serving: Calories 300 (Calories from Fat 110); Total Fat 13g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 29g); Protein 2g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%. Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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