• 62fd021512c7e24285c587fff0191542

Independence Day Chocolate Cake

Prep
Cook
Serves 20people
Ingredients
1/4
cup unsweetened cocoa powder
1/4
cup boiling water
1/3
cup shortening
3/4
cup sugar
1/2
tsp vanilla extract
1
egg
1
cup all-purpose flour
3/4
tsp baking soda
1/4
tsp salt
2/3
cup buttermilk or soured milk (see note)
Cocoa Glaze (recipe follows)
White decorating icing
Sliced strawberries and blueberries (optional)
COCOA GLAZE:
3
tbsp butter or margarine
3
tbsp unsweetened cocoa powder
2
tbsp water
1 1/4
cups confectioners' sugar
1/2
tsp vanilla extract
NOTE: to sour milk, use 2 tsp white vinegar plus milk to equal 2/3 cup)
Directions
1.
Heat oven to 350 degrees. Grease and flour a 15 1/2 x 10 1/2 x 1" jelly roll pan. In small bowl, combine cocoa and water; stir until smooth. Set aside. In small mixer bowl, beat shortening, sugar, vanilla and egg until fluffy. Combine flour, baking soda and salt; add alternately with buttermilk to shortening mixture.
2.
Stir in cocoa mixture. Spread batter in prepared pan. Bake 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Spread Cocoa Glaze over top. When glaze is set, pipe outline of stars in center with decorating icing. Fill in centers of stars with fruit. Cut cake into squares.
3.
COCOA GLAZE: Melt butter in small saucepan over low heat. Add cocoa and water, stirring constantly until mixture thickens, do not boil. Remove from heat; gradually add confectioners' sugar and vanilla, beating with wire whisk until smooth.
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