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Chocolate Flag Cake

Chocolate Flag Cake

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35 Min
10-12
Servings
11
ingredients

Celebrate Independence Day with this mouthwatering Chocolate Flag Cake sure to leave a lasting impression on your guests!

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Ingredients

9 Steps to complete

  • 1
    Preheat oven to 350°F. Coat the bottom of a 10”x15” inch pan with cooking spray. Set aside.
  • 2
    Combine cake mix with Supremo® sour cream, oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
  • 3
    Pour batter into prepared pan and smooth it out. Bake for 22 minutes.
  • 4
    For whipped cream: In a medium bowl, beat together Rancherito® sour cream with sugar and vanilla. Beat at high speed for approximately 2½ - 3 minutes or until stiff peaks form. Keep chilled until ready to use.
  • 5
    Remove cake from the oven, and let cool in the pan for 10 minutes.
  • 6
    Spread about 3/4 cup of the whipped sour cream onto the cake. Transfer the rest of the whipped sour cream into a pastry bag fitted with a rose tip and set aside.
  • 7
    Align 50 blueberries on top left corner of the cake. Place in rows until you see that they are in proportion to the rest of the flag.
  • 8
    Align strawberries in horizontal rows, leaving space between the rows to represent the white stripes.
  • 9
    Fill in the spaces between the rows with the remaining whipped cream. Refrigerate until ready to serve. Enjoy!
Preheat oven to 350°F. Coat the bottom of a 10”x15” inch pan with cooking spray. Set aside.; Combine cake mix with Supremo® sour cream, oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.; Pour batter into prepared pan and smooth it out. Bake for 22 minutes.; For whipped cream: In a medium bowl, beat together Rancherito® sour cream with sugar and vanilla. Beat at high speed for approximately 2½ - 3 minutes or until stiff peaks form. Keep chilled until ready to use.; Remove cake from the oven, and let cool in the pan for 10 minutes.; Spread about 3/4 cup of the whipped sour cream onto the cake. Transfer the rest of the whipped sour cream into a pastry bag fitted with a rose tip and set aside. ; Align 50 blueberries on top left corner of the cake. Place in rows until you see that they are in proportion to the rest of the flag.; Align strawberries in horizontal rows, leaving space between the rows to represent the white stripes.; Fill in the spaces between the rows with the remaining whipped cream. Refrigerate until ready to serve. Enjoy!

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