4 and 40

We celebrated the Fourth of July with friends and then again with family.  On the day of our family celebration we also celebrated my parents’ FORTIETH wedding anniversary (a little bit early, but it was a surprise).  🙂  Here are some festive treats we had in honor of both occasions.

My kids refer to this as the donut cake.  Version 1 above, version 2 below

Version 1 is white cake made in a bundt pan and covered with icing and sprinkles, while version 2 is a traditional pound cake with bolder color icing.  The best part is you divide the batter in 2 sections and layer them so that when you cut the cake the inside is red, white and blue.

 

 

 

4 and 40 cookies

This cake was a 2 layer red velvet cake made with buttermilk…I think anything baked with buttermilk is fantastic!  my first try at red velvet and I loved it!  It was fortunate the batter made it to the oven.

Red White Blueberry Trifle

Assembly:

Layer of pound cake or angel food cake

Layer of pudding mixture

Layer of berries

Layer of whipped cream

Repeat

Top layer of whipped cream top with cherries

Pound cake recipe:

2 cups sugar

1 cup butter or margarine softened

3 1/2 cups cake flour

1 1/4 cups milk

1 1/2 teaspoons baking powder

2 teaspoons vanilla extract

1/8 teaspoon salt

6 egg yolks

Directions

  1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or two 9″ by 5″ loaf pans.
    2. In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour and remaining ingredients; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
    3. Spoon batter into pan. Bake in Bundt pan 1 hour or in loaf pans 45 to 50 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan; cool completely on rack.

Pudding layer:

8 ounces cream cheese
I packet lemon instant pudding mix

1/3 cup powdered sugar
16 ounces Cool Whip or homemade whipped cream

Cream together cream cheese and sugar. Fold in half the Cool Whip. . Refrigerate.

Berries: sprinkle with sugar and let sit at least 2 hours in refrigerator before adding to trifle

 

 

 

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