Flag Day Cake: The Best Flag Day Cake Recipe from Cook'n

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	Flag Day Cake

Serves: 15

Prep: 15 min Bake: 38 min Cool: 1 hr 10 min

Print this Recipe

   1 package Betty Crocker SuperMoist regular yellow cake mix
   1 1/4 cups water
   1/3 cup vegetable oil
   3 eggs
   1 tub Betty Crocker Rich & Creamy or Whipped Vanilla ready-to-spread frosting or
   Vanilla Buttercream Frosting (see Fabulous Frosting and Glazes chapter)
   1/3 cup blueberries
   1 pint strawberries, stems removed and strawberries cut in half

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1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
2 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely,
about 1 hour.
3 Frost top and sides of cake with frosting. For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create
stripes. Serve immediately. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.

1 Serving: Calories 440 (Calories from Fat 170); Fat 19g (Saturated 8g); Cholesterol 55mg; Sodium 320mg; Carbohydrate 64g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 2%; Vitamin C 4%; Calcium 6%; Iron 4%.

Betty's Tip This patriotic cake is so simple and so versatile! Feel free to use any flavor of cake mix in this recipe-just follow the package directions. To make this cake easy to take, you can frost and decorate
it right in the pan.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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