Recipe: American Flag Cake (LF)

American Flag Cake
Adapted from Nabisco Brands Company
12 servings

18 1/2 ozs white cake mix
1/2 cup boiling water
1 envelope Dream Whip whipped topping mix, dry 3 ozs fat-free vanilla pudding mix
1/2 tsp baking powder
1 1/2 cups fat-free milk
1 cup cold water, cold
1 1/2 envelopes Dream Whip whipped topping mix, prepared (3 cups)
1/2 cup egg whites
1 1/2 cups fresh strawberries, sliced
1 tbsp olive oil
1 cup fresh or frozen blueberries, divided
1 tsp pure vanilla extract
1/2 cup miniature marshmallows
3 ozs strawberry gelatin powder

Preheat oven to 350. Prepare a 13x9-inch pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, dry whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Bake for 25 minutes or until golden brown. Remove from pan; cool completely on wire rack over sheet of waxed paper. Poke cake using fork at one inch intervals. Dissolve gelatin in boiling water; slowly drizzle over cake to allow gelatin to seep into holes. Chill one hour. Prepare pudding according to package directions using one and half cups milk; fold in one cup prepared topping and half cup blueberries. Split cake horizontally in half. Fill with pudding mixture. Spread remaining prepared topping over top and sides of cake. Arrange strawberries and remaining blueberries on cake to resemble a flag; place marshmallows around edge.

Nutritional Analysis per serving (12 servings total)
Calories 286 Total Fat 5 g
%CFF 16 % Cholesterol 0 mg
Protein 5 g Sodium 476 mg
Carbohydrates 54 g Fiber 0.08 g