Lightened-up Stars & Stripes cake
This cheery dessert is a cinch to make and the perfect way to salute the nation this Flag Day
½ (16-oz.) box sugar-free yellow cake mix
½ cup water
2 large eggs, plus one egg yolk
For the topping:
1 cup slightly thawed, fat-free frozen whipped topping from a tub
1 cup blueberries or blackberries
3-4 half-pints raspberries or strawberries
- Preheat the oven to 325°F. Spray a 15 x 11” rimmed baking pan (jelly-roll pan) with cooking spray.
- Put the cake mix in a large bowl, then add the water, eggs and egg yolk. Blend with a hand-held mixer to combine, then beat with the mixer on medium speed for 2 minutes. Scrape the batter into the prepared pan and spread smooth with a thin metal spatula.
- Bake for 15-20 minutes, until the cake is lightly browned, springy to the touch, and has shrunk from the sides. Transfer to a wire rack to cool completely.
- With the cake still in the pan, evenly spread the whipped topping over the cake, then freeze for 1-1½ hours.
- Arrange the blueberries or blackberries in a square in the left-hand corner of the cake. Arrange the raspberries or strawberries in rows to make the stripes of the flag. Cover and refrigerate up to 1 day before serving, but this is best served the day it’s made.
TIP: You could use sliced strawberries in place of the raspberries to make the stripes of the flag. The cake, without topping or berries could be made a couple of weeks in advance, well covered and frozen. Raspberries are fragile so it’s a good idea to buy a little more than you need.