LIBERTY BELL CHOCOLATE CAKE

3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
1 (12 to 16 ounce) can vanilla ready-to-spread frosting
2 tubes (4.25 ounces each) red and royal blue decorating icing

Heat oven to 350 degrees F. Line a 13x9-inch baking pan with heavy foil. Grease and flour sides and bottom of foil.

Combine butter, sugar, eggs and vanilla in a large mixer bowl. Beat on high speed of mixer 3 minutes; set aside.

Stir together flour, cocoa powder, baking soda, salt and baking powder. Add alternately with water to butter mixture, beating until blended. Pour batter into prepared pan.

Bake 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan to wire rack. Peel off foil. Cool completely.

Cut cake in the Liberty Bell shape. Use 1 small circle piece cut from trimmings as the clapper. Frost top, sides and clapper with vanilla frosting. Outline bell shape and ''crack'' with red and blue icing; decorate with stars.

Makes 18 servings (one 13x9-inch cake)
Source: Hershey