Wednesday, July 11, 2012

What's Cooking? {Red, White and Blueberry Cake}

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!  :)

Ingredients:

1 pkg. white cake mix
1 1/4 cups water
2 eggs
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

Directions:
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!  ;)



2 comments:

Amber said...

It was good! :)
I may have to give it a try sometime!

Karissa said...

Congratulations! It looks AWESOME!

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