For a sweet salute that is sure to please, try this layer cake at your Independence Day barbecue!
Here’s the yummy recipe:
1 **(22 oz.) pkg. ***yellow cake mix*
4 lemons, zested
11⁄4** cups sugar,*** *divided
1⁄4 cup cornstarch
11⁄2 cups milk, divided
11⁄2** cups butter **
1 tsp. vanilla extract
1 cup fresh blueberries
1 pint fresh strawberries, sliced
1) Heat oven to 350°F. Prepare cake mix as package directs, adding 2 Tbs. lemon zest. Divide batter evenly between 2 greased 9" baking pans. Bake 30 min. Let cool.
2) In saucepot, whisk together 1⁄4 cup sugar and cornstarch. Add 1⁄4 cup milk, whisking until smooth; add remaining milk. Place over medium heat. Bring to a boil, stirring. Reduce heat to low. Let cook 1 min., until thickened. Transfer mixture to bowl. Cover and let cool.
3) In mixer on medium speed, beat butter 1 min. Add 1 cup sugar; beat 1 min. Add cornstarch mixture in spoonfuls. Add vanilla; beat on low speed 5 to 8 min. or until frosting is light and fluffy. Frosting is done when sugar has dissolved and texture is velvety. Reserve 1 cup for piping.
4) Place first layer on plate. Spread with 3⁄4 cup frosting. Top with second layer. Frost top and sides of cake. With pastry bag fitted with open star tip, pipe reserved frosting decoratively around top and bottom edges. Using a large star cookie cutter as a template, arrange blueberries and strawberries on cake. Garnish as desired.
Active time: 30 min.
Total time: 1 hr.
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