Ohh Mine Eyes Have Seen The Glory…Flag Cake Spledor

A white cake with a whipped cream frosting, berries and buttercream stripes, let the parade begin! This cake really s a shop stopper when it comes to appeal and taste!

Flag Cake

Ingredients

For the Cake

• 2 cups of flour
• 2 cups of sugar
• ½ cup of margarine or butter
• ½ cup shortening
• 1 cup of water
• ½ cup of buttermilk
• 2 eggs, slightly beaten
• 1 teaspoon soda
• 1 teaspoon vanilla
• 1 pinch of salt

For the Frosting

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 2 teaspoons lemon juice
• 12 oz cool whip (or 4½ cups fresh whipped cream-sweetened with powdered sugar)
• 2-3 Pints Fresh Raspberries
• 1 Pint Fresh Blueberries

For the Stripes

• 1 Cup unsalted butter at room temperature
• 12 ounces cream cheese at room temperature
• ½ pound powdered sugar, sifted
• ½ teaspoons pure vanilla extract

Directions

For the Cake

1. Heat oven to 400 degrees.
2. In a bowl mix the flour and sugar.
3. Place the margarine, shortening and water in a saucepan over medium heat and bring it to a light boil.
4. In a separate bowl, combine the buttermilk, eggs, soda, vanilla and salt, whisk until smooth.
5. Take the shortening mixture and pour it over the flour mixture and mix until smooth. add the buttermilk mixture and mix again until smooth.
6. Lightly spray a cookie sheet with cooking oil (pam). pour the mixture in the pan and bake for 20 minutes. Allow to completely cool.
7. Frost the cake with the whipped cream frosting.
8. 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.
9. Pipe white stripes using the butttercream between the raspberries and as little stars between blueberries.

For the Frosting

1. In a mixer, whip the cream cheese to soften it. add the cool whip, lemon juice and powdered sugar.

For the Buttercream

1. Using an electric mixer, beat the butter, cream cheese, sugar, and vanilla, mixing just until smooth.

Quick Tip: No buttermilk? No Problem..just mix up ½ cup of milk and 1 tablespoon of vinegar or lemon juice and let set for 5 minutes.

Recipe and Photo courtesy of Oh Sweet Basil