SUGAR FREE RED, WHITE, AND BLUE CAKE
I had gastric bypass, 3months ago, and missed having something sweet. This was perfect, didn't affect my new tummy at all, and was oh so good. Great 4th of July dessert.
Provided by Heather Beldin
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix chopped strawberries and blueberries in a bowl with splenda and mint. Refrigerate for 30 minutes to 2 hours.
- Mix cool whip with cinnamon.
- Cut angel food cake horizontally.
- Add 1/2 of the cool whip to the bottom portion of the cake, then add half the fruit.
- Place top on the cake, then add rest of the cool whip and fruit.
Nutrition Facts : Calories 39.3, Fat 0.3, Sodium 0.9, Carbohydrate 9.9, Fiber 2, Sugar 6.6, Protein 0.6
RED, WHITE AND BLUE MINI LAYER CAKES
We took a classic red velvet cake and turned it into red and blue velvet for July 4th! These individual cakes come together by punching out small cake circles and layering them together with a delicious cream cheese frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 mini layer cakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚ F. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth.
- Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, 1/4 teaspoon at a time, to make the batter royal blue.
- Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment.
- Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake.
- Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners' sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners' sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds.
- Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles.
RED, WHITE, AND BLUE DUMP CAKE
A summer holiday dump cake that is easy to make, delicious to eat, and there is only one pan to clean! Perfect for the 4th of July! Serve with whipped topping.
Provided by sbennett05
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
- Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 47.5 g, Cholesterol 20.3 mg, Fat 12.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 351.1 mg, Sugar 32.6 g
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