On a sweltering 4th of July, I was very 9 months pregnant and fairly certain I was never going to see my feet ever again. My friend Leslie came over to help me make a American Flag Cake because I was going to have this baby, so we needed a birthday cake. My husband made ribs and we made a pepper slaw. After we ate the cake, we watched some of the fireworks and by 9 pm Freddy was one his way.
My dear friend Leslie only believes in chocolate cake, and for that purpose this recipe is a chocolate cake. You can make the chocolate cake in advance and decorate before serving, which I recommend for two reasons. First, it means you can use real whipped cream and the second reason is you don't want your berries to get all mushy in the fridge and ruin your cream.
What you need for the cake:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1. Grease and flour a 13X9X2-inch baking pan; set aside.
2. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
3. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat.
4. Put the chocolate mixture and the dry mix into your food processor and buzz until mixed.
5. Add eggs, buttermilk, and vanilla. Buzz again, the batter will thin.
6. Pour batter into the prepared pan.
7. Bake in a 350° oven about 30 until a toothpick inserted in center comes out clean.
What you need to decorate:
Whipped cream, cool whip, canned what ever your persuasion
1 pint of blue berries
1 quart of strawberries
1. Cover your cake with desired whipness.
2. Clean and quarter your strawberries.
3. Using the blueberries, gently press into the cream forming a rectangle in the upper left hand corner.
4. Make red stripes by lining your strawberries