Chocolate Flag Cake
by V & V Supremo Foods, Inc.
35 Min
10-12
Servings
9
ingredients
Celebrate Independence Day with this mouthwatering Chocolate Flag Cake sure to leave a lasting impression on your guests!
Ingredients
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1 (15.25 oz.) package chocolate cake mix
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1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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½ cup vegetable oil
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3 large eggs
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1 (15 oz.) Rancherito® Brand Mexican Sour Cream from V&V SUPREMO®
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½ cup powdered sugar
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½ tsp. vanilla
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50 blueberries
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1 (16-oz.) package fresh strawberries, sliced
9 Steps to complete
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1Preheat oven to 350°F. Coat the bottom of a 10”x15” inch pan with cooking spray. Set aside.
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2Combine cake mix with Supremo® sour cream, oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
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3Pour batter into prepared pan and smooth it out. Bake for 22 minutes.
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4For whipped cream: In a medium bowl, beat together Rancherito® sour cream with sugar and vanilla. Beat at high speed for approximately 2½ - 3 minutes or until stiff peaks form. Keep chilled until ready to use.
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5Remove cake from the oven, and let cool in the pan for 10 minutes.
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6Spread about 3/4 cup of the whipped sour cream onto the cake. Transfer the rest of the whipped sour cream into a pastry bag fitted with a rose tip and set aside.
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7Align 50 blueberries on top left corner of the cake. Place in rows until you see that they are in proportion to the rest of the flag.
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8Align strawberries in horizontal rows, leaving space between the rows to represent the white stripes.
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9Fill in the spaces between the rows with the remaining whipped cream. Refrigerate until ready to serve. Enjoy!
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