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Independence Cake
Dessert Recipes
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Recipe of the
Day
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Independence Cake
Category:
Cakes, Desserts
Yield: 12
servings
Ingredients:
| 1 |
cup |
water |
| 1 |
cup |
instant mashed
potato buds |
| 2
2/3 |
cups |
all-purpose
flour |
| 1 |
tbsp |
baking powder |
| 3/4 |
tsp |
salt |
| 2 |
tsp |
ground
cinnamon |
| 1/2 |
tsp |
ground nutmeg |
| 2
2/3 |
cups |
granulated
sugar |
| 1 |
cup |
(2 sticks)
butter or margarine, softened |
| 4 |
large |
eggs |
| 3/4 |
cup |
milk |
| 2 |
cups |
(12-ounce
package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels |
| 3 |
cups |
(8-ounce
container) frozen non-dairy whipped topping, thawed |
| 2 |
cups |
sliced
strawberries |
| 1/2 |
cup |
blueberries |
Procedures:
| 1 |
PREHEAT oven to
350° F. |
| 2 |
Grease and
paper-line 13 x 9-inch baking pan. |
| 3 |
HEAT water to
boiling in small saucepan; remove from heat. |
| 4 |
Stir in potato
buds until moistened. |
| 5 |
Cool to room
temperature. |
| 6 |
Combine flour,
baking powder, salt, cinnamon and nutmeg in medium bowl. |
| 7 |
BEAT sugar and
butter until crumbly. |
| 8 |
Add eggs one at
a time, beating well after each |
| 9 |
addition; beat
in potatoes. |
| 10 |
Gradually beat
in flour mixture alternately with milk. |
| 11 |
Stir in
morsels. |
| 12 |
Spoon into
prepared baking pan. |
| 13 |
BAKE for 45 to
55 minutes or until wooden pick inserted in center comes out clean. |
| 14 |
Cool in pan for
15 minutes. |
| 15 |
Invert onto
wire rack to cool completely. |
| 16 |
Transfer to
serving platter. |
| 17 |
FROST sides and
top of cake with whipped topping. |
| 18 |
Arrange
strawberry slices and |
| 19 |
blueberries on
top of cake to represent the American Flag. |
| 20 |
Skill Level:
Average |
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
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