Flag Cake

Growing up, my mom liked to make a Flag Cake for the 4th of July. I have a picture of me as a child holding the first Flag Cake. So, in order to fulfill the tradition and ensure that it would get eaten wihout there being much left, I made it for the Picnic we went to on Friday. There was just enough left over for us to have some for dessert on Sunday. So, a perfect end to the 4th of July weekend.

If your family would appreciate this wonderful cake for a patriotic holiday - here is how I made it. The cake is white cake mix. Bake it according to the directions on the box (greasing the dish and lightly flouring it). Let it cool. Poke holes 1/2 inch apart across the whole cake (I used a 2 prong fork from my knife set). Take any flavor jello (as long as it is red) and mix it with 1 cup of boiling water until dissolved. Add 1/2 cup of cold water and mix well. Then, pour it over the cake and refrigerate for at least 4 hours. After refrigerating, dip bottom of dish in hot water briefly to loosen the cake from the bottom of pan and flip the cake over on a flat surface - you then return it to the pan or whatever dish you wish to use to serve it on. (I was unsuccessful in this endeavor - so I just kept it in the pan) Thaw an 8 oz container of whip cream and "ice" the cake with it after flipping. Then, decorate with blueberries and strawberries. I used about a cup of strawberries and about 2 ounces of blueberries. Then refrigerate until ready to serve. It's WONDERFUL!!!