---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Independence Day Flag Cake
  Categories: Cheesecakes, 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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving