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Variation: Simply frost the cake with all the icing and sprinkle raspberries and blueberries randomly and generously all over the cake. This is the most delicious and splash-making cake you could possibly cook for your Fourth of July festivities. And I know you can do even better than I did.
For the cake: Preheat the oven to 350˚. Grease and flour a 17 x 12 ½-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.) In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so.
Using a serrated knife or cake leveler, slice the red and white layers horizontally in half. So you have one blue layer, four red layers, and two white layers. Set one white and two red layers aside, those will be the bottom three stripes of the flag.
Use food coloring and tint one box of cake mix red, one cake layer blue and leave the final layer white. Bake the cakes and cool completely. Cut the red and white cake layers in half so you have four red cake layers and 2 white layers. Leave the blue cake layer as one. Now you are ready to assemble the cake. Layer cake red/white/red.
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