This cake is by no means gourmet, but it sure can add
some psychedelic fun to your 4th of July celebration!
The ingredients on the back of the cake box didn't seem
decadent enough, so I fattened it up a bit. If you're
feeling deluxe, use your favorite from-scratch white
cake and fluffy white or cream cheese icing.
Note: You will need a hollow star shaped cookie cutter
(or a good eye) to make the star.
Duncan Hines Moist Deluxe White Cake
Mix
3 eggs
1/3 cup cream
1 cup water
2 Tbsp. butter,
softened
red and blue food
coloring
red and blue sprinkles
2 tubs of white fluffy
frosting
flour
oil
cherries and candles
(we used the long sparkler-type) for additional flair
Preheat
the oven to 325°. Grease two 8 inch cake pans and
dust with flour.
Blend
dry mix, water, cream, butter and eggs with an electric
mixer for 30 seconds on low speed. Beat an additional
2 minutes on medium speed.
Divide
the batter evenly into three bowls. Add several drops
of blue food coloring (20 or so) to one bowl of batter,
mixing completely. Add several drops of red food coloring
to a different bowl of batter, mixing completely. You
should now have 3 bowls of batter: one red, one white
and one blue.
Drop
spoonfuls of each batter into both pans in alternation
until the batter is evenly distributed. If you want
a more marbleized cake, use the handle of a spoon to
trace circles or zigzags through the batter.
Bake
on the center rack for 25-35 minutes. Remove the cakes
from the oven when a toothpick poked into the center
comes out clean. Let cakes cool completely.
Meanwhile,
divide one tub of frosting evenly into two bowls. Add
red food coloring into one bowl until the desired redness
is achieved. Transfer the other tub of frosting into
a bowl and add blue food coloring until the desired
color is achieved. You should now have a large bowl
of blue frosting, a small bowl of red and a small bowl
of white.
Once
the cakes have cooled, Flip one onto a serving plate.
Frost the top of it with red frosting. Avoid the sides!
Cover with red sprinkles. Flip the second cake on top.
Place
a star shaped cookie cutter in the middle of the cake.
Frost the sides and the top of the cake with blue frosting,
all the way up to the cookie cutter. Fill cookie cutter
with white frosting. Remove the cutter so that a white
star remains. Or just eyeball it.
Decorate
cake with blue sprinkles. To avoid sprinkling the star,
use a folded piece of cardboard to shield it.
Garnish
with cherries and sparkler candles.
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