American Flag Cake

 in Favorite Recipes by

Provided by Erin Mahan for the July 2018 issue of MansfieldNOW Magazine.

 Cake:

  • 4 large eggs, separated
  • 1 cup flour
  • 1 box butter or yellow cake mix
  • 1 cup oil
  • 1 Tbsp. butter extract
  • 1 6-oz. carton vanilla yogurt

Topping:

  • 1 16-oz. tub Cool Whip
  • 1 large container strawberries, cleaned and sliced longwise
  • 1 small container blueberries, cleaned
  1.  For cake: Whip all of the egg whites in a mixing bowl that has first been chilled in the freezer on high for 5 minutes, until a nice meringue forms. Set aside in a separate bowl.
  2. In a large mixing bowl, add egg yolks, flour, cake mix, oil, butter extract and yogurt. Mix on medium speed until a thick batter forms. Gently fold already-whipped egg whites into the batter.
  3. Grease and flour a 9×13-inch baking dish; add mixture. Bake approximately 25 minutes at 350 F, until cooked.
  4. For topping: Once cake is cooled, spread Cool Whip over the cake as frosting. On top, lay blueberries and strawberries in a flag pattern.