Chocolate Flag Cake

Ingredients

Directions

1. 1

   Preheat oven to 350°F. Coat the bottom of a 10”x15” inch pan with cooking spray. Set aside.

2. 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. 3

   Pour batter into prepared pan and smooth it out. Bake for 22 minutes.

4. 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. 5

   Remove cake from the oven, and let cool in the pan for 10 minutes.

6. 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. 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. 8

   Align strawberries in horizontal rows, leaving space between the rows to represent the white stripes.

9. 9

   Fill in the spaces between the rows with the remaining whipped cream. Refrigerate until ready to serve. Enjoy!