Independence Day Flag Cake

1 2/3 c Sugar

3 Eggs

1 ts Vanilla extract

2 c All-purpose flour

2/3 c Herhsey's cocoa

1 1/4 ts Baking soda

1/4 ts Baking powder

1 ts Salt

1 1/3 c Water Vanilla buttercream -frosting:

3 c Powdered sugar

1/3 c Butter or margarine; -softened

2 tb Milk; (2 to 3)

1 1/2 ts Vanilla extract

1/2 pt Blueberries

1 qt Small strawberries Uniform size Recipe by: www.hersheys.com

1. Heat oven to

350 F. Grease and flour

13x9x2-inch baking pan.

2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer

3 minutes. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pan.

3. Bake

30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool

10 minutes; remove from pan. Cool completely on wire rack. Place cake on oblong serving tray or foil covered cardboard.

4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake.