Yield: 12 Servings Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13-inch pan. Cool. (Cake may be made ahead and frozen.) Place on a serving plate or board. Whip the cream with the confectioners sugar. Cut the strawberries in hal lengthwise. Spread the cream evenly around the sides of the cake, saving a little for the top. To decorate: Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag "stripes". Make a background of the blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the "star" section of the cake. If making cake ahed, arrange fruit several hours before serving. Add the cream up to an hour before serving. From The Food Section Of The Colorado Springs Gazette Telegraph 07-01-92.
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|Serving Size: 1 Serving (1313g)|
|Recipe Makes: 2|
|Calories from Fat: 590 (31%)|
|Amt Per Serving||% DV|
|Total Fat 65.5g||87 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 128.3mg||39 %|
|Sodium 1699.5mg||59 %|
|Potassium 1407.7mg||37 %|
|Total Carbohydrate 327.4g||96 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 304.1g|
|Protein 19.5g||28 %|
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Calories per serving: 1912
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