MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Flag Cake
Categories: Cakes, Desserts, Fruits
Yield: 15 servings

13.25 oz Box French vanilla cake mix
1 c Buttermilk
1/3 c Oil
4 lg Eggs

MMMMM-------------------------FILLING--------------------------------
3 oz Box berry blue gelatin
1 1/2 c Boiling water; divided
1 c Cold water; divided
Ice cubes
3 oz Box strawberry gelatin
2/3 c Fine chopped fresh
- strawberries
1/4 c Fresh blueberries

MMMMM-------------------------FROSTING-------------------------------
3/4 c Butter; softened
2 c Confectioners' sugar
1 tb Milk
7 oz Jar marshmallow creme

Set oven @ 350ºF/175ºC.

Line a 13" X 9" baking pan with parchment paper and
grease the paper; set aside. In a large bowl, combine
first 4 ingredients; beat on low speed for 30 seconds.
Beat on medium for 2 minutes. Pour into prepared pan.

Bake 35-40 minutes or until a toothpick inserted in
center comes out clean. Cool for 10 minutes before
removing from pan to a wire rack to cool completely.

Transfer cake to a covered cake board. Using a small
knife, cut out a 5x4-in. rectangle (1/2 in. deep) in top
left corner of cake, leaving a 1/2-in. border along
edges of cake. For red stripes, cut out 3/4-in. wide
rows (1/2 in. deep), leaving a 1/2-in. border between
stripes and around edges of cake. Using a fork,
carefully remove cut-out cake pieces.

In a small bowl, dissolve berry blue gelatin in 3/4 cup
boiling water. Pour 1/2 cup cold water into a 2-cup
measuring cup; add enough ice cubes to measure 1-1/4
cups. Stir into gelatin until slightly thickened. Scoop
out and discard any remaining ice cubes. Repeat, making
strawberry gelatin.

In a small bowl, combine strawberries and 1 cup
strawberry gelatin. In another bowl, combine blueberries
and 1 cup blue gelatin. Refrigerate for 20 minutes or
just until soft-set. (Save remaining gelatin for another
use.)

Stir gelatin mixtures. Slowly pour blueberry mixture
into rectangle; spoon strawberry mixture into stripes.

In a large bowl, beat butter until fluffy; beat in
confectioners' sugar and milk until smooth. Add
marshmallow creme; beat well until light and fluffy.
Spread 1 cup over sides and top edges of cake.
Refrigerate remaining frosting for 20 minutes.

Cut a small hole in corner of a pastry bag; insert a
large star tip. Fill bag with remaining frosting. Pipe
frosting in between rows of strawberry gelatin and
around edges of cake. Refrigerate 1-2 hours or until
gelatin is set.

Taste of Home Test Kitchen

Makes: 15 servings

RECIPE FROM: https://www.tasteofhome.com

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