Firecracker Bundt Cake An Explosive Red White And Blue Dessert Recipe 455

FIRECRACKER BUNDT CAKE

Steps:

• Preheat oven to 325 degrees and generously grease a 12-cup bundt pan.
• In a large bowl mix together cake mix, water, oil, eggs, almond extract, and vanilla extract until combined and there are no more streaks of flour.
• Pour 1 cup of the batter into small bowl and stir in red food coloring until desired color is achieved (I use a lot because I like my color darker). Pour a second cup of the batter into separate bowl and stir in blue food coloring until desired color is achieved (again, I use a lot here).
• First, pour red batter into the bottom of the bundt pan. Next, slowly pour white batter over red batter. Lastly, pour blue patter on top of white batter to make a ring of blue batter in the center of the white layer.
• Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (a few crumbs are okay but no wet batter). Allow to cool on a cake rack until completely cooled, about 30 minutes. Turn cake pan upside down and gently remove cake from pan onto cooling rack or serving platter.

FIRECRACKER RED, WHITE AND BLUE CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
• Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

FIRECRACKER BUNDT CAKE - AN EXPLOSIVE RED, WHITE AND BLUE DESSERT RECIPE - (4.5/5)

Steps:

• Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well. Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan. Then carefully pour the blue batter over the white batter. The blue batter does not need to cover the white batter completely. It looks better if it just forms a ring in the center of the white batter. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all. Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Set cake aside to dry. When you add the batter, do not mix with a spoon. Just pour it in so the colors don't mix but rather, just rest on top of each other in the pan. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.