Monday, July 4, 2011

Oh you know it had to be Flag Cake

While I am watching my favorite movie that must be watched on the Fourth of July (which is also on the schedule for next year's list of shows at Ford's Theatre - and am very excited for), I harken back to the days of my youth when there was always Flag Cake for the Fourth. July Fourth is also my father's birthday - so indulge me by allowing me to wish him a very happy 82nd birthday.

Happy Independence Day!

Flag Cake (from Betty Crocker)
This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 container Betty Crocker® Rich & Creamy vanilla frosting or Betty Crocker® Whipped vanilla frosting
  • 1/3 cup fresh blueberries
  • 1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half
Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.

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.

Makes 15 servings


pcw said...

So where is the picture of your culinary triumph. You know, one picture is worth a 1000 words. . .

C in DC said...

I was going to make patriotic cupcakes (white cake, pink frosting, blueberry on top), but I had a request for ladybug cupcakes (chocolate sprinkles instead of blueberries).

Brave Astronaut said...

pcw - as I have said, I don't make everything I recommend. But I have made flag cake in the past, but did not make it this year.

C - ladybugs are a fine alternative - a good American bug