"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Flag Cake Recipe

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This recipe for Flag Cake, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maddie Watson

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients for cake:
18 tbsp. (2 sticks) unsalted butter at room temperature
3 c. sugar
6 extra-large eggs at room temperature
1 c. of sour cream at room temperature
1 tsp. pure vanilla extract
3 c. flour
⅓ c. cornstarch
1 tsp. kosher salt
1 tsp. baking soda

Ingredients for icing:
1 lb. (4 sticks) unsalted butter at room temperature
1 lbs. cream cheese at room temperature

To assemble:
2 half-pints blueberries
3 half-pints raspberries

Directions:
Directions:
Heat the oven to 350 F.
Butter and flour an 18" x 13" by 1" sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

Number Of Servings:
Number Of Servings:
20 to 24
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I've enjoyed making this every year for the 4th!

 

 

 

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