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Flag Cake

1 pkg (16 oz or 430 g) angel food cake mix

1 pkg (8 oz or 225 g) frozen whipped topping, thawed

1 pint fresh raspberries

1 pint fresh blueberries

 Vanilla ice cream (optional)

 

Directions

1
Preheat oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into ungreased Large Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.)

2
Spread whipped topping over top of cake. Place raspberries and blueberries over cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.

Yield:

16  servings

Nutrients per serving:

Calories 160, Total Fat 2.5 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 32 g, Protein 2 g, Sodium 230 mg, Fiber 2 g