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Fourth of July Flag Cake

 

:)
25

Yield

16

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

1 package cake mix, yellow
2 pints blueberries
fresh
*
3 pints strawberries
fresh
*
3 cups whipped cream
½ cup powdered sugar

Directions

Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13-inch pan.

Cool. Place on a serving plate or board.

Whip the cream with the confectioners sugar.

Cut the strawberries in half lengthwise.

Spread the cream evenly around the sides of the cake, saving a little for the top.

Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag "stripes".

Make a background of the blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the "star" section of the cake.

If making cake ahed, arrange fruit several hours before serving.

Add the cream up to an hour before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 18431% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 230mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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