Flag Cake

(Courtesy of Family Circle)

Ingredients:
Zest and juice of 2 lemons
2 boxes (18.25 oz. each) white cake mix
6 large egg whites
1 tsp. lemon extract
FROSTING:
1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. solid vegetable shortening, at room temperature
2 boxes (1 lb. each) confectioners' sugar
4 Tbsp. milk
2 Tbsp. lemon juice
DECORATION:
3/4 c. fresh blueberries, washed and dried
3 c. fresh large raspberries, washed and dried

Directions:
Heat oven to 350 degrees.  Coat two 15x10 jelly roll pans with nonstick cooking spray.  Pour lemon juice into 4 cup measuring cup; add enough water to equal 2 2/3 cups.

In a large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes.  Divide evenly between two prepared baking pans; smooth tops.

Bake at 350 degrees until cake springs back when lightly touched, about 20 minutes.  Let cool on wire racks 10 minutes.  Place rack over each cake.  Carefully invert cakes and racks and remove pans from cakes.  Let cool to room temperature.  If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temperature before proceeding.

For frosting: beat butter and shortening in a large bowl 1-2 minutes, until fluffy.  Add confectioners' sugar, milk and lemon juice.  Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.

Decoration: place 1 layer on serving tray.  Reserve 1 c. frosting for piping.  Frost layer with 1 c. frosting; top with second layer; frost top and sides.  Place reserved frosting in pastry bag with a star tip.

Mark off a field for "stars" with toothpicks- 6 inches across and 5 inches down.  Fill with blueberries.

Place seven red "stripes" of raspberries on cake as shown in the picture, leaving equal spacing for 6 white "stripes" between them.  Carefully pipe white frosting "stripes" between the rows of raspberries.  Refrigerate, uncovered, to set frosting, then loosely cover with nonstick aluminum foil.  Refrigerate until ready to serve.  Let stand at room temperature for about 20 minutes before serving.

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