---------- Recipe via Meal-Master (tm) v8.04
  
       Title: INDEPENDENCE DAY FLAG CAKE
  Categories: Cakes, Desserts, Holiday
       Yield: 1 Cake
  
     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
            BUTTERCREAM FROSTING
       3 c  Powdered sugar
     1/3 c  Butter or margarine
            - softened
       2 tb -to...
       3 tb Milk
   1 1/2 ts Vanilla extract
 
 ----------------------FOR DECORATION----------------------
     1/2 pt Blueberries
       1 qt Small strawberries
            -(of uniform size)
  
   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.
   
   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