Recipe of the Week: Flag Cake

This week's recipe comes from Duncan Hines. It's a very festive and patriotic looking cake that would be perfect for the Fourth of July. It's a fairly light dessert that will add color and style to your buffet or dinner table, and it's sure to taste great!

Ingredients:
• 1 White Cake Mix
• 1 (3 oz) pkg red flavor gelatin
• 1 (8 oz) container whipped topping
• 1 cup boiling water
• 1/2 cup cold water
• 1 pint strawberries
• 1 cup blueberries
• 1 cup miniature marshmallows
• aluminum foil/fancy foil - color of your choice
• star shaped stickers
• miniature American candy flags

Baking Instructions:
1. Preheat oven to 350 °F. Grease and flour a 13x9-inch pan.
2. Prepare, bake and cool cake according to package directions.
3. Use a large fork to make holes in the cake about every 1/2-inch.
4. Pour gelatin into a large bowl. Add boiling water and mix until gelatin is completely dissolved. Stir in cold water. Pour gelatin over the cake allowing it to run into the holes.
5. Refigerate cake for 3 to 4 hours before serving.
6. Cover a cake tray with aluminum foil then place on tray to decorate.
7. Frost the sides and top with whipped topping. Then arrange strawberries, blueberries and marshmallows on the cake to create a 'stars & stripes' pattern. Use the blueberries to create a blue background in the upper left hand corner.
8. Take your foil stars and minature American flags and decorate the sides of the cake. Once you have finished decorating the cake, place in the refrigerator until you are ready to serve it.