Flag Cake

• 1 package French vanilla cake mix (regular size)
• 1 cup buttermilk
• 1/3 cup canola oil
• 4 eggs
• 1 package (3 ounces) berry blue gelatin
• 1-1/2 cups boiling water, divided
• 1 cup cold water, divided
• Ice cubes
• 1 package (3 ounces) strawberry gelatin
• 2/3 cup finely chopped fresh strawberries
• 1/4 cup fresh blueberries
• 3/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon 2% milk
• 1 jar (7 ounces) marshmallow creme

1. Preheat oven to 350u0b0. Line a
2. with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan.
3. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces.
5. In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.
6. In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use.)
7. Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
8. In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes.
9. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.

cake mix, buttermilk, canola oil, eggs, berry blue gelatin, boiling water, cold water, cubes, strawberry gelatin, fresh strawberries, fresh blueberries, butter, sugar, milk, marshmallow creme

Taken from www.tasteofhome.com/recipes/flag-cake/ (may not work)