Friday, July 4, 2014

Red, White and Blueberry Bundt Cake

Ingredients for Cake:
· 1 box white cake mix
· 2 small boxes instant vanilla pudding
· ½ cup vegetable oil
· 1 ¼ cups water
· 4 eggs
· 1 cup fresh blueberries, tossed with 2 tablespoons all-purpose flour

Ingredients for Frosting:
· 1 stick butter, softened
· 3 cups powdered sugar
· 1-2 tablespoons milk
· 1 cup fresh strawberries, chopped

1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
2. In a large mixing bowl, combine cake mix, pudding mixes, oil, water and eggs with an electric mixer. Stir in blueberries that have been tossed in flour.
3. Pour into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean.
4. Let cake cool in pan for 10 minutes. Then invert cake onto serving platter to finish cooling.
5. To make the frosting, beat butter, powdered sugar, milk and strawberries with an electric mixer. Add more powdered sugar if frosting is too thin and more milk if too thick. Pour frosting on top of cooled cake. 

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