Flag Cake

¾ cup butter
1 2/3 cup sugar
3 eggs
1 teaspoon vanilla
2 cups flour
2/3 cup cocoa
1 ¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 1/3 cup water

Vanilla Buttercream frosting:
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 Tablespoons milk
1 ½ teaspoons vanilla

Topping:
½ pint blueberries
1 quart strawberries

Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2” pan. In a large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for 3 minutes.

Sift together flour, coca, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix must until combined. Don’t over mix).

Pour into the prepared cake pan. Bake for about 30 minutes or until wooden tooth pick comes out clean.

Cool for about 15 minutes then remove cake from pan. Cool completely on wire rack. Place cake on cardboard that’s been covered with foil.

To make the Vanilla Buttercream frosting use a large bowl, Combine powdered sugar and butter. Add milk and vanilla; beat to a spreading consistency. Frost the cake with the Buttercream frosting.

Arrange blueberries in upper left corner of the cake, covering about ¼ of the cake. Arrange strawberries in rows to create the red stripes.