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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 15 |
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My birthday is July 3, so we celebrate it along with America's birthday. I created this yummy cake as a way to serve a red, white and blue cake for both occasions. We top each piece with a birthday candle and everyone blows out the candle to celebrate both birthdays. Darlene Brenden Salem, Oregon Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
2 eggs |
1/4 cup red food coloring |
1 teaspoon white vinegar |
1 teaspoon vanilla extract |
2-1/4 cups cake flour |
2 tablespoons baking cocoa |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup buttermilk |
sauce: |
3/4 cup sugar |
2 tablespoons cornstarch |
1 cup orange juice |
2 cups fresh or frozen blueberries |
1/8 teaspoon ground nutmeg |
dash salt |
cream: |
1-1/2 cups heavy whipping cream |
3 tablespoons confectioners' sugar |
Directions:
1. 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, beating well after each addition.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. 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.
4. In a small bowl, whip cream and confectioners' sugar until stiff peak forms. Serve cake with sauce and whipped cream. Yield: 15 servings.
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