Red, White and Blue Cake

Celebrate Independence Day with a patriotic cake of red and blue tinted layers, whipped topping and berries.

Recipe Ingredients:

1 (18.25-ounce) package white cake mix
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon Blue McCormick® Assorted NEON! Food Colors & Egg Dye
2 tablespoons unsweetened cocoa powder
2 teaspoons McCormick® Red Food Color
1 (16-ounce) container white frosting
1 cup raspberries
1/2 cup blueberries

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Prepare cake mix as directed on package, adding vanilla. Remove 1 1/2 cups of the batter. Tint blue with neon blue food color. Tint remaining batter red with cocoa powder and red food color. Pour each color batter into separate 9x5-inch loaf pans sprayed with no stick cooking spray.
3. Bake 20 to 25 minutes for blue-tinted cake; 30 to 35 minutes for red-tinted cake. Cool in pans 10 minutes. Remove from pans; cool completely.
4. Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form 2 thin layers. Place 1 of the layers on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be the same dimensions.).
5. Frost red cake layer on platter with 1/3 of the frosting. Top with a layer of 1 red and 1 blue cake placed side by side. Frost with 1/3 of the frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble a flag.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 393; Sodium: 409mg; Fat: 17g; Carbohydrates: 57g; Cholesterol: 47mg; Protein: 3g; Fiber: 2g.

Recipe and photograph courtesy of McCormick & Company, Inc.