Subj : Forth of July - 1
To   : All
From : Dave Drum
Date : Thu Jul 03 2025 17:36:00

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

  Uncle Dirty Dave's Archives

MMMMM

.... Egg white omelets don't have the best reputation either.
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