1 pk Yellow Or Chocolate Cake Mix
2 pt Fresh Blueberries
3 pt Fresh Strawberries
3 c Whipping Cream (DO NOT use
-whipped topping
Aerosol can)
1/2 c Confectioners Sugar
Yield: 12 Servings
Bake the cake according to the direction (Use the high
altitude directions if you need them), in a 9 X
13-inch pan. Cool. (Cake may be made ahead and
frozen.) Place on a serving plate or board.
Whip the cream with the confectioners sugar. Cut the
strawberries in hal lengthwise. Spread the cream
evenly around the sides of the cake, saving a little
for the top.
To decorate: Using a pastry bag, pipe (or dollop and
spread with a spatula) rows of cream alternating with
rows of strawberries for the flag “stripes”. Make a
background of the blueberries in the upper left-hand
corner, then pipe or dollop stars on top to create the
“star” section of the cake. If making cake ahed,
arrange fruit several hours before serving. Add the
cream up to an hour before serving.
From The Food Section Of The Colorado Springs Gazette
Telegraph 07-01-92.
From
Yields
2 Servings