Get ready to hear oohs and aahs! This stars-and-stripes cake is sure to light up your Fourth of July party or other patriotic celebration.
—TASTE OF HOME TEST KITCHEN
PREP: 1 1/2 HOURS + CHILLING • BAKE: 35 MIN. + COOLING • MAKES: 15 SERVINGS
1package French vanilla cake mix (regular size)
1cup buttermilk
1/3 cup canola oil
4eggs
FILLING
1package (3 ounces) berry blue gelatin
1 1/2 cups boiling water, divided
1cup cold water, divided
Ice cubes
1package (3 ounces) strawberry gelatin
2/3cup finely chopped fresh strawberries
1/4cup fresh blueberries
FROSTING
3/4cup butter, softened
2cups confectioners’ sugar
1tablespoon 2% milk
1jar (7 ounces) marshmallow creme
1. Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
3. Transfer cake to a covered cake board. Using a small knife, cut out a 5-in. x 4-in. rectangle (1/2 inch deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in.-wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces.
4. 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 the gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making the strawberry gelatin.
5. In a small bowl, combine the 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 the remaining gelatin for another use.)
6. Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
7. 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 edge of cake. Refrigerate remaining frosting for 20 minutes.
8. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Store in the refrigerator.