Flag Cake

Yields: 20 to 24 servings

Flag Cake

  • 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
  • 3 cups sugar
  • 6 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 pound (4 sticks) unsalted butter at room temperature
  • 1 1/2 pounds cream cheese at room temperature
  • 1 pound confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 half-pints blueberries
  • 3 half-pints raspberries
  1. Instructions are at http://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe.html.

Nutrition

  • Calories: 403
  • Fat: 22.5477480134 grams
  • Carbs: 47.6584024033 grams
  • Protein: 4.23041839891 grams