MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flag Day Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 1 Cake
 
    3/4 c  Butter
  1 2/3 c  Sugar
      3 lg Eggs
      1 ts Vanilla extract
      2 c  All-purpose flour
    2/3 c  Hershey's Cocoa
  1 1/4 ts Baking soda
    1/4 ts Baking powder
      1 ts Salt
  1 1/3 c  Water

MMMMM--------------------BUTTERCREAM FROSTING-------------------------
      3 c  Powdered sugar
    1/3 c  Butter; softened
      2 tb To 3 tb milk
  1 1/2 ts Vanilla extract

MMMMM-----------------------FOR DECORATION----------------------------
    1/2 pt Blueberries
      1 qt Small strawberries
           -(of uniform size)
 
  Set oven @ 350°F/175°C. Grease and flour a 13x9x2"
  baking pan.
  
  In large bowl, combine butter, sugar, eggs & vanilla;
  beat on high speed of electric mixer 3 minutes. Stir
  together flour, cocoa, baking soda, baking powder and
  salt; add alternately with water to butter mixture.
  Blend just until combined. Pour into prepared pan.
  
  Bake 30 to 35 minutes or until wooden pick inserted
  in center comes out clean. Cool 10 minutes; remove
  from pan. Cool completely on wire rack. Place cake on
  oblong serving tray or foil covered cardboard.
  
  Prepare VANILLA BUTTERCREAM FROSTING; frost cake.
  Arrange blueberries in upper left corner of cake,
  creating a 4x5 inch rectangle. Arrange strawberries in
  rows for red stripes.
  
  12 to 15 servings.
  
  VANILLA BUTTERCREAM FROSTING: In large bowl, combine
  powdered sugar and butter. Add milk and vanilla; beat
  to spreading consistency. About 2 cups.
  
  Hershey's is a registered trademark of Hershey Foods
  Corporation. Recipe may be reprinted courtesy of the
  Hershey Kitchens.
  
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