recipes

Play with your food!

Wave Your Flag Cake

Recipe taken from Kraft Foods.

Notes
Since this was a treat for the office 4th-of-July Pot Luck, I did all prep work (slicing) and pre-arranged the strawberries and blueberries in the flag pattern on a cutting mat. Then I assembled the cake with jello and chilled overnight, with the "flag" covered with saran wrap.

Before leaving for work, I spread Lite Cool Whip over the cake and moved the strawberries & blueberries onto the cake. I should've taken into consideration that I'd be layering and made a somewhat even spreading surface when pouring the Jello mix over the slices of Sara Lee pound cake. I didn't think to do that, so the assembly bit was bumpy; either that or I needed a thicker layer of whipped topping.

Since Jello & Cool Whip is involved in the recipe, I was worried about melting factor and chilled the cake for another hour right when I got into work. After serving, I reserved the remaining portion of the cake in the fridge, with a note to co-workers to help themselves to more.

Everyone referred to the cake as the "Wave Your Flag Cake."

Look at me, I'm Sandra Lee

While unwinding from our trip to New York, Y and I caught Semi-Homemade Cooking with Sandra Lee. Her "Grilled Birthday Bash" menu included a Super Moist Chocolate Cake with Chocolate Cinnamon Topping.

The combination of ingredients was intriguing. Chocolate and zucchini? Tofu and whipped topping? Would such a combination compromise the flavor and texture of a chocolate cake? Much to my surprise, the cake was amazingly good. I couldn't taste the flavor of the zucchini at all and the cake was still moist. The chocolate-cinnamon mousse turned out a bit chunky only because I used firm tofu instead of soft. Otherwise, it was delicious, with multi-layers of texture.

Enjoy the chocolate without the guilt.