Independence Day Cake
PREP TIME: 35 min
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COOK TIME: 28 min
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YIELD: 12 servings |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 tsp. vanilla extract |
| Cake | 1 tsp. almond extract |
| 3 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 1 tbsp. red food coloring |
| 2 cups sugar | 1 tbsp. blue food coloring |
| 1 1/2 tsps. baking powder | Marshmallow Buttercream Frosting |
| 1 1/2 tsps. salt | 2 cups butter, softened |
| 1 tsp. baking soda | 2 1/2 cups powdered sugar |
| 1 1/4 cups buttermilk | 1 tsp. almond extract |
| 1 1/4 cups Crisco® All-Vegetable Shortening | 1 (13 oz.) jar marshmallow cream |
| 1 1/4 sticks OR Crisco® Baking Sticks All-Vegetable Shortening | Garnish |
| 5 large egg whites | Fresh blueberries and strawberries |
- Crisco® Original No-Stick Cooking Spray
- Cake
- 3 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 1/4 cups Crisco® All-Vegetable Shortening
- OR 1 1/4 sticks Crisco® Baking Sticks All-Vegetable Shortening
- 5 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon red food coloring
- 1 tablespoon blue food coloring
- Marshmallow Buttercream Frosting
- 2 cups butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon almond extract
- 1 (13 oz.) jar marshmallow cream
- Garnish
- Fresh blueberries and strawberries (optional)
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350º F. Coat three 8-inch round pans with no-stick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with no-stick cooking spray.
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2.
WHISK together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extract. Beat an additional 2 minutes, scraping sides of bowl as needed.
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3.
POUR 1/3 (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
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4.
BAKE 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
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5.
BEAT butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended.
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6.
PLACE blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired.
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