"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

America's Birthday Cake Recipe

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This recipe for America's Birthday Cake, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
1 tsp. white vinegar
1 tsp. vanilla extract
2 1/4 cups cake flour
2 tbsp. baking cocoa
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
3/4 cup sugar
2 tbsp. cornstarch
1 cup orange juice
2 cups fresh or frozen blueberries
1/8 tsp. ground nutmeg
dash salt
1 1/2 cups heavy whipping cream
3 tbsp. confectioners sugar

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased 13x9 inch pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, in a small saucepan combine sugar and cornstarch. Stir in orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool. In a small bowl, whip cream and confectioners sugar until stiff peaks form. Serve cake with sauce and whipped cream.




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