Hi Lisa,

Here aare some ideas for you for the 4th of July...the 4th of July Cake is a wonderful addition to the celebration and it serves many. The Eclair cake is super easy to make and there won't be a crumb left to that one.

Brownies are always a hit too!

Happy 4th of July!

Gina

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4TH OF JULY FLAG CAKE
Adapted from source: Martha Stewart Magazine, July 2001 issue, cake recipe by Ina Garten of Barefoot Contessa
Servings: 20-25

FOR THE CAKE:
2 1/4 sticks (1 1/8 cup) butter, room temperature (plus more for pan)
3 cups sugar
6 large eggs
1 1/4 cups sour cream
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest (1 lemon)
3 cups flour
1/3 cup cornstarch
1 tsp. baking soda
1 tsp. salt
FOR THE CREAM CHEESE FROSTING:
1 lb. (2 cups) butter, room temperature
1 1/2 lbs. (3 pkg. 8 oz. each) cream cheese, room temperature
1 lb. confectioner's sugar
1 1/2 tsp. vanilla extract
FOR DECORATING:
1 half pint blueberries
3 half pints raspberries

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Butter and flour an 18x12x1-inch rimmed baking pan. If you use parchment paper, butter pan, line, then butter parchment paper.

Place 2 1/4 sticks butter and sugar in the bowl of electric mixer fitted with the paddle attachment. Beat on high till light and fluffy. Reduce speed to medium and add eggs two at a time. Add sour cream, 1 1/2 teaspoons vanilla and zest and beat till just incorporated; set aside.

Sift together the flour, cornstarch, baking soda, and salt. Reduce speed to low and add to butter mixture till just combined. Pour into pan and smooth out to level.

Bake for 25-35 minutes. Transfer to wire rack to cool.

Unmold and transfer to serving platter to decorate.

TO MAKE THE CREAM CHEESE FROSTING:
Place 1 lb. butter and cream cheese in bowl of electric mixer fitted with paddle attachment. Beat on medium-high till fluffy. Reduce speed; add confectioner's sugar and 1 1/2 teaspoons vanilla and beat until combined.

TO DECORATE THE CAKE:
Spread 3/4 of frosting over top of cooled cake with spatula. Place remaining frosting in large pastry bag fitted with large star tip.

Outline a flag on cake with toothpick. Fill upper left-hand corner with a layer of blueberries. Place two rows of raspberries across top of cake to form first red stripe. Pipe two rows of stars just below raspberries to create first white stripe. Repeat with remaining raspberries and frosting until all stripes are formed. Pipe stars on on blueberries; serve.

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Chocolate Eclair Cake
Board: Daily Recipe Swap at Recipelink.com
From: Gina, Fla 2-9-2002
MSG ID: 318669
MSG URL: http://www.recipelink.com/msgid/318669