Oh say can you see yourself bringing this fantastic cake to your Fourth of July get together? Velvety red cake topped with buttercream frosting and coconut is a festive indulgence everybody will love. Because you bake it and frost it in a casserole pan, it's perfectly transportable to potluck, picnic, or parade and absolutely delicious! Store it in the fridge before serving.
Red Velvet Flag Cake from Travelin' Oma 1/2 cup shortening 2 cups sugar 2 eggs Cream together. 2 tablespoons unsweetened cocoa 1 ounce red food coloring Mix in a small bowl to create a paste, then combine with creamed mixture. 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk Stir together in small bowl, then add alternating with flour. 1 1/2 cup all-purpose flour Mix batter well on medium high until combined. 1 T. vinegar 1 tsp. soda Mix; gently fold into batter and pour into a 9 x 13 prepared pan. Bake at 350 for 30 minutes and start your frosting. Allow the cake to cool on a wire rack. American Flag Frosting 5 tablespoons flour 1 cup milk Whisk together in small sauce pan over low heat. Continue stirring it while bringing the heat to medium high. Mixture should thicken considerably. Remove from heat and allow to cool in saucepan while the cake bakes. 1 cup powdered sugar 1 cup softened butter 1 teaspoon vanilla Mix sugar, butter and vanilla. Add the cooked milk mixture and beat until frothy and fabulous. Now frost and decorate your cake. 1 package shredded coconut 2 ziploc bags red food coloring blue food coloring Place a generous handful of coconut into a bag, followed by 3 drops of blue food coloring. Seal the bag and mix coloring until you have an even hue. Add more food coloring if desired. For red coconut, use two handfuls of coconut and 6 drops of red food coloring. Reserve the rest of the coconut for the white portions of the flag. Use a butter knife to gently score the flag design into the top of the cake, filling in with the appropriate colors. Use five pinches of white to create stars on the blue portion. Serve and enjoy!