FIRECRACKER CAKE Red, White and Blue Cake (4th of July collaboration)



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Today I show you how to make the patriotic cake I’ll have on the 4th of July. It is fast and easy and would be wonderful served with a scoop of Noreen’s red, white and blue berry ripple no churn ice cream.

Check out Noreen’s Kitchen channel here: http://bit.ly/17JVMTP
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You can find her ice cream video here: http://youtu.be/qEBDqvPOHlY

Noreen does a recipe EVERY DAY!! Do you remember when I used to do that? I wish I could. So, when I’m not here, you should definitely be checking her out! 🙂

This cake would go perfectly with the ice cream that Noreen is throwing together over on her channel!! The link is above, but I’ll put it here again: http://youtu.be/qEBDqvPOHlY

Please let met know in the comments section if you are here from Noreen’s channel! 🙂

This is where I found the inspiration for this cake:
http://www.bettycrocker.com/recipes/firecracker-red-white-and-blue-cake/bbbeeab8-2f8c-4aab-a837-a1a7fd7a7901?p=1

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box (add in swirls of raspberry jelly or add in almond flavoring– make it your own!!)
Red food color (I use Wilton)
Blue food color
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan. Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into small bowl; stir in red food color until well mixed. Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.
Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 5 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30 minutes.
When cake is cool, divide frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of white frosting back and forth around cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops blue food color until well blended. Drizzle over cake, scattering frosting back and forth. Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake. Let cake stand at room temperature until frosting is set before serving.

Makes 12 servings

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