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1 cup boiling water
3/4 cup natural unsweetened
cocoa powder
1/2 cup whole milk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, plus
additional butter for greasing
pan
1 cup packed light brown sugar
1 cup white granulated sugar
4 large eggs
Assemble Cake
Frost the top and sides of the
cake.
Using a toothpick outline a
4x3 -inch-long rectangle in the
top left corner. Arrange blueber-ries
in horizontal rows in the top
left corner of the cake.
Starting at the top edge of the
cake, pipe a line of frosting, then
arrange two horizontal rows of
raspberries directly below the line
of frosting. Pipe a second line
of frosting below the raspberries
and arrange two more horizontal
rows of raspberries directly below
the frosting. Repeat this process
across the cake.
Slice and serve immediately
with vanilla ice cream in true
Jefferson style.
Preheat oven to 350°F. Grease a 13 inch jelly roll pan.
In a medium bowl, whisk together the boiling water, cocoa
powder, milk and vanilla.
In a separate bowl sift together the flour, baking soda, and salt.
In the bowl of a stand mixer, combine the butter and sugars
and beat until light and fluffy. Add the eggs, one at a time, and
beat on medium.
Add the flour and cocoa powder mixtures in batches.
Pour the batter into the prepared pan and bake for 35 to 40
minutes. Let the cake cool in the pan on a rack for 10 minutes,
then invert the cake onto the rack, remove the wax or parchment
paper, and let it cool completely.
Cream Cheese Frosting
2 (8-ounce) packages cream
cheese, at room temperature
2 sticks (1/2 pound) unsalted
butter, at room temperature
1 tsp pure vanilla extract
1 1/2 cups confectioners’ sugar,
sifted
In the bowl of a stand mixer
combine the cream cheese,
butter and vanilla extract and
beat until combined. Add the
confectioners’ sugar beat until
the frosting is smooth. Chill
the frosting in the refrigerator
for 30 minutes.
Decoration
2 cups raspberries
1 cup blueberries
Fresh Berry Flag Cake
savor
Cake