MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Flag Cake
Categories: Cakes, Desserts, Fruits
Yield: 15 Servings
13 1/4 oz Box French vanilla cake mix
1 c Buttermilk
1/3 c Oil
4 lg Eggs
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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 Fresh strawberries;
- fine chopped
1/4 c Fresh blueberries
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3/4 c Butter; softened
2 c Confectioners' sugar
1 tb Milk
7 oz Jar marshmallow creme
Set oven @ 350°F/175°C.
Line a 13x9" 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 to 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" rectangle (1/2" deep) in top left corner of cake, leaving a
1/2" border along edges of cake. For red stripes, cut out 3/4" wide
rows (1/2" deep), leaving a 1/2" 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
to 2 hours or until gelatin is set.
Taste of Home Test Kitchen
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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