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Fourth of July Sheet Cake

Posted by Peggy on July 2, 2013

Recipe: Fourth of July Sheet Cake; Icing

Ingredients for Icing

  • 1 pound cream cheese*, room temperature
  • 1 cup (2%) Greek-styled plain yogurt
  • 1 cup confectioners’ sugar

*I used Neufchatel cream cheese, which has less fat.

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Fourth of July Sheet Cake

Ingredients for Cake

  • 2 large eggs,
  • 1 1/2 cups whole wheat flour
  • 1-1/4 cups sugar use organic, coconut palm sugar
  • 1/3 cup Greek-styled unsweetened yogurt
  • 4 ounces unsweetened applesauce (heaping 1/3 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 pound unsalted butter (1 stick)
  • Oil for greasing pan
  • 60-70 similarly sized ripe blueberries
  • 20-30 similarly-sized ripe strawberries, hulled and halved

Instructions

  1. Preheat oven to 375 degrees.
  2. To make the icing, beat cream cheese, yogurt and confectioners sugar together until smooth. Refrigerate.
  3. To make the cake, beat eggs in a large mixing bowl. Stir in flour, sugar, yogurt, applesauce, salt, baking powder, baking soda, and vanilla extract.
  4. Bring butter and 1/4 cup of water to a slow boil, immediately remove from heat, and whisk into flour mixture.
  5. Pour mixture into a well-oiled, 9X12-inch baking pan, baking sheet or jelly roll sheet. Bake on center rack of oven for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. 6. Allow cake to come to room temperature before icing. (You may serve it in the baking dish or turn it out onto a large flat platter.)
  7. 7. Smooth icing over cake with a spatula. (Cake may be make several hours in advance at this point then covered and refrigerated.) Up to an hour before serving, arrange berries to resemble the American flag, per photo.

Number of servings (yield): 12

Active Time: 45 minutes Bake Time: 15-20 minutes

Copyright © Peggy Lampman's dinnerFeed.