|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||8%|
|Total Sugars 15g|
|Vitamin C 8mg||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Your friends will be impressed by this patriotic dessert recipe for Memorial Day or the Fourth of July. This flag cake starts with a cake mix, so it's easy to make, but of course, you can always substitute your favorite homemade cake recipe. It is then topped with a simple whipped cream frosting and decorated with berries. It's best to use fresh blueberries and raspberries, otherwise, the juice from frozen berries will create a red and blue mess.
If using a cake mix, make sure to have the necessary ingredients on hand. Most brands call for 3 eggs and water, as well as either butter (1/3 to 1/2 cup) or 1/2 cup vegetable oil. Don't worry about being precise when decorating the cake; just create as many red stripes as fit—it's the look you're going after.
Gather the ingredients.
Prepare the cake batter according to the box directions.
Pour into a greased and floured 9 by-13-inch pan.
Bake according to the package directions.
Let the cake cool 15 minutes.
Invert onto a serving platter to cool completely.
Place the cake in the freezer while you prepare the frosting (this makes the flag cake easier to frost).
With an electric mixer, beat the cream cheese, whipped topping, and powdered sugar until smooth.
Remove the cake from the freezer and spread the top and sides with the whipped cream frosting.
To decorate your flag cake, outline a square in the top left corner with blueberries.
Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.
Make several lines of raspberries next to and below the blueberries. These are the stripes of your flag cake. Refrigerate the flag cake until ready to serve.