Ingredients and Weight:
- 1 box (18.25 oz) white cake mix
- 1 box (3.4 oz) instant pudding mix, any flavor
- 1 cup evaporated milk
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1 cup whipped cream, for frosting
Preparation Time:
30 minutes
Cooking Time:
35-40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine cake mix, pudding mix, evaporated milk, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
- Pour half of the batter into the prepared pan.
- In a small bowl, mash up the blueberries and raspberries. Stir into the remaining batter and pour over the white batter in the pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- Spread whipped cream over the cooled cake.
- Arrange blueberries and raspberries on top to represent the flag.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Protein: 5g
- Carbohydrates: 40g
Dish Characteristics:
- Patriotic and festive
- Moist and flavorful
- Easy to make
- Perfect for parties and celebrations
User Comments:
- "This cake is so beautiful and delicious! It was a hit at my 4th of July party."
- "The combination of white, blue, and red is perfect for the holiday."
- "I love how easy this cake is to make. It's a great way to impress your guests without spending hours in the kitchen."
- "This cake is sure to be a crowd-pleaser at any 4th of July celebration."
- "The whipped cream frosting adds a creamy and decadent touch to the cake."
Special Precautions and Tips:
- Be sure to let the cake cool completely before frosting. This will help prevent the frosting from melting.
- If you don't have whipped cream, you can substitute with store-bought or homemade frosting.
- To make a vegan version of this cake, use a vegan cake mix and plant-based milk and butter.
