Flag Cake

5 from 2 votes

Prep Time15

Cook Time20

Total Time35

Course: America's Best 4th of July Desserts, Recipes and Sides

Keyword: berries, buttercream, cake, cream cheese, dessert, frosting

Servings: servings

Author: Sweet Basil

Heat oven to 400 degrees.
In the bowl of a KitchenAid, mix the flour and sugar.
2 Cups Flour, 2 Cups Sugar
Place the margarine, shortening and water in a saucepan over medium heat and bring it to a light boil.
1/2 Cup Margarine or Butter, 1/2 Cup Shortening, 1 Cup Water
In a separate bowl, combine the buttermilk, eggs, soda, vanilla and salt, whisk until smooth.
1/2 Cup Buttermilk, 2 Eggs, 1 teaspoon Soda, 1 teaspoon Vanilla, 1 Pinch Salt
Take the shortening mixture and pour it over the flour mixture and mix until smooth. Add the buttermilk mixture and mix again until smooth.
Lightly spray a cookie sheet with cooking oil (Pam).
Pour the mixture in the pan and bake for 20 minutes.
Allow to completely cool.
Frost the cake with the whipped cream frosting.
Decorate the cake with blueberries in one corner and two rows of raspberries all the way across the cake, skipping a stripe for the white stripe and repeating.
2-3 Pints Fresh Raspberries, 1 Pint Fresh Blueberries
Pipe white stripes using the butttercream between the raspberries and as little stars between blueberries.

In a mixer, whip the cream cheese to soften it.
8 Ounces Cream Cheese
Add the cool whip, lemon juice and powdered sugar.
2 teaspoons Lemon Juice, 12 oz Cool Whip, 1/2 Cup Powdered Sugar

Using an electric mixer, beat the butter, cream cheese, sugar, and vanilla, mixing just until smooth.
1 Cup Unsalted Butter , 12 Ounces Cream Cheese , 1/2 Pound Powdered Sugar, 1/2 teaspoons Pure Vanilla Extract

store left overs in the refrigerator