Title: Independence Day Flag Cake
Categories: Cheesecake Chocolate
Yield: 1 Servings
| 3/4 | c | Butter or margarine |
| 1 2/3 | c | Sugar |
| 3 | | Eggs |
| 1 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 2/3 | c | Herhsey's cocoa |
| 1 1/4 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1 | ts | Salt |
| 1 1/3 | c | Water |
| | | Vanilla buttercream frosting: |
| 3 | c | Powdered sugar |
| 1/3 | c | Butter or margarine; softened |
| 2 | tb | Milk; (2 to 3) |
| 1 1/2 | ts | Vanilla extract |
| 1/2 | pt | Blueberries |
| 1 | qt | Small strawberries |
| | | Uniform size |
Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour
13x9x2-inch baking pan.
2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high
speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda,
baking powder and salt; add alternately with water to butter mixture. Blend
just until combined. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Place cake on oblong serving tray or foil covered cardboard.
4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake. Arrange blueberries
in upper left corner of cake, creating a 4x5 inch rectangle. Arrange
strawberries in rows for red stripes. 12 to 15 servings. VANILLA
BUTTERCREAM FROSTING: In large bowl, combine powdered sugar and butter. Add
milk and vanilla; beat to spreading consistency. About 2 cups.JM Hershey's
is a registered trademark of Hershey Foods Corporation. Recipe may be
reprinted courtesy of the Hershey Kitchens.