Recipe by BakerNoMo

This recipe comes from Family Circle magazine, July 09 issue. I haven't made it yet but am planning to make it for 4th of July this year and wanted to make sure I kept track of the recipe. The picture looks delish!

Ingredients Nutrition

Directions

  1. Cake: Heat oven to 350. Coat two 15x10-inch jelly-roll pans with nonstick cooking spray. Pour lemon juice into 4-cup measuring cup; add enough water to equal 2 2/3 cups.
  2. In large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared pans; smooth tops.
  3. Bake at 350 until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature. If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temp before proceeding.
  4. Frosting:.
  5. Beat butter and shortening in large bowl 1 to 2 minutes, until fluffy. Add confectioners' sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.
  6. Decoration:.
  7. Place one layer on serving tray. Reserve 1 cup frosting for piping. Frost layer with 1 cup frosting; top with second layer; frost top and sides. Place reserved frosting in pastry bag with star tip. Mark off a field for "stars" with toothpicks--6 inches across and 5 inches down. Fill in with blueberries. Place seven red "stripes" of raspberries on cake, leaving equal spacing for 6 white "stripes" between them. Carefully pipe white frosting between the rows of raspberries. Refrigerate uncovered to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temp for about 20 minutes before serving.

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