For us, the Fourth of July is usually spent with family. It’s actually the start of our summer vacation. We pack our suitcases and head over to my mother-in-law’s home for a couple of weeks.
The first year we spent the holiday together, my mother-in-law bought the iconic flag cake, which later became a tradition. Since I don’t carry my baking equipment when I travel, we’ve had to rely on the store-bought cake. This year will be different. I don’t need a mixer or any fancy baking equipment. All I need is a bowl and a hand whisk or a spatula. I’m pretty sure every kitchen has. Am I wrong?
To make the base of the cake you only need 4 ingredients: refrigerated cookie dough, eggs, cream cheese and chocolate spread.
Let the refrigerated cookie dough, cream cheese and eggs to get to room temperature. Depending on the temperature in your kitchen, it should not take more than 20 minutes. Allowing the ingredients to be at room temperature ensures your cake will be all smooth and creamy.
Turn the oven on. Set to preheat at 350F. Line an 11x7-inch pan baking pan with parchment paper. Set aside. In a mixing bowl, crumble your ingredients and mix until well combined.
Pour the cake batter into the prepared pan and bake in preheated oven for 30 minutes or until a toothpick comes out clean. Remove the cake from the oven and let the cake cool completely.
Once the cake is cooled, spread the frosting all over it. Now the fun part begins. It’s time to decorate the cake. For me it’s actually easy. I asked my daughter to do it, so please don’t judge. She’s just 4!
Refrigerate the cake for at least 1 hour and cut into 8-10 pieces when ready to serve.