July4

FOURTH OF JULY RECIPES

Fourth Of July Flag Cake

Serving Size : 12

1	pkg.	yellow cake mix
2	pt..	fresh blueberries
3	pt..	fresh strawberries
3	cups	whipping cream
1/2	cup	confectioner's sugar

Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13 inch pan. Cool. (Cake may be made ahead and frozen.) Place on a serving plate or board.

Whip the cream with the confectioners sugar. Cut the strawberries in half lengthwise. Spread the cream evenly around the sides of the cake, saving a little for the top.

To decorate: Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag "stripes". Make a background of the blueberries in the upper left hand corner, then pipe or dollop stars on top to create the "star" section of the cake. If making cake ahed, arrange fruit several hours before serving. Add the cream up to an hour before serving.

RED, WHITE & BLUE

CHOCOLATE CUPCAKES

2	cups	sugar
1 3/4	cup	all purpose flour
3/4	cup	Hershey's Cocoa
1 1/2	tsp	baking powder
1 1/2	tsp	baking soda
1	tsp	salt
2		eggs
1	cup	milk
1/2	cup	vegetable oil
2	tsp	vanilla extract
1	cup	boiling water
		*VANILLA BUTTERCREAM (recipe follows)**
		fresh blueberries
		fresh strawberries

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter with paper bake cups.

2. In large bowl, stir together sugar, flour, cocoa, baking powder,

baking soda and salt. Add eggs, milk, oil and vanilla; beat on

medium speed of electric mixer 2 minutes. Stir in boiling water

(batter will be thin). Fill muffin cups 2/3 full with batter.

              3. Bake 22 to 25 minutes or until wooden pick inserted in center
                  comes out clean. Remove from pan to wire rack. Cool
                  completely. Frost with VANILLA BUTTERCREAM
                  FROSTING. Garnish with blueberries and strawberries. About
                  2-1/2 dozen cupcakes.

                 VANILLA BUTTERCREAM FROSTING: In medium bowl,
                 beat 5 tablespoons softened butter or margarine until creamy.
                 Gradually add 4 cups powdered sugar, 1/4 cup milk and 1
                 teaspoon vanilla extract, beating until of spreading consistency.
                 About 2 cups frosting.