No one guessed it, so I will have to tell you who the winner of the 4th of July Dessert Contest was!
The winning dessert was the Red, White and Blueberry Cake made by ME! \o/ Hooray! :)
So, for my weekly What's Cooking post, I am sharing my winning recipe, which came from the June/July issue of Taste of Home.
It's a bit involved, but not hard, so you'll have to stay with me! :)
1 pkg. white cake mix
1 1/4 cups water
1/4 cup oil
1 1/2 cups fresh strawberries
1/2 cup water
1 cup plus 2 TBSP sugar
1 TBSP strawberry gelatin
1 cup fresh blueberries
3/4 cup water
2 TBSP sugar
2 TBSP berry blue gelatin
3 cups heavy whipping cream
1/3 cup confectioner's sugar
1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
2. Pour into two greased and floured 8-inch round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
3. For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature.
4. For blueberry gelatin, in a small saucepan, combine the blueberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature.
5. Use a skewer to poke holes in the top of each cake layer. Pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set about 2 hours.
6. In a large bowl, beat cream until it begins to thicken. Add confectioner's sugar; beat until soft peaks form.
7. Run a knife around edge of cake pans. Remove strawberry cake to a serving plate; spread with 1 cup of whipped cream. Top with blueberry cake. Frost cake with remaining whipped cream. Chill 1 hour before serving.
This is what it looks like when you cut it.
This cake takes a bit more effort, but makes a pretty, patriotic presentation, and is also light, fluffy and delicious! Perfect for a July 4th Dessert Contest, I might add! ;)