STARS & STRIPES CAKE

STARS & STRIPES CAKE

CAKE
Zest and juice of 2 lemons
2 boxes white cake mix
6 large egg whites
1 tsp lemon extract
FROSTING
1/2 cup unsalted butter, room temp
1/2 cup solid vegetable shortening, room temp
2 boxes 1 pound each confectioners sugar
4 tbs milk
2 tbs lemon juice
DECORATION
3/4 cup blueberries
3 cups raspberries

CAKE---Heat oven to 350 degrees. Coat two 15x10" jelly roll pans or other pans with cooking spray or oil. Pour lemon juice into cup, add enough water to equal 2 2/3 cups. In bowl, beat cake mixes, egg whites, zest, juice, water mixture and lemon extract to blend. Divide between pans, smooth tops. Bake 20 min. or until cake is done. Let cool 10 min. Invert cakes onto racks, remove pans from cakes and let cool.

FROSTING---Beat butter and shortening in a bowl until fluffy. Add confectioners sugar, milk and lemon juice. Continue beating until blended and good spreading consistency.

DECORATION---Place one cake layer on serving tray. Reserve 1 cup frosting for piping. Frost layer with 1 cup frosting, top with second layer, frost top and sides. Place reserved frosting in pastry bag with a star tip. Outline cake with piped stars. Mark off a field for "stars" with toothpicks---6" across and 4 1/2" down. Fill in with blueberries.

Place seven red "stripes" of raspberries on cake leaving equal spacing for 6
white "stripes" between them. Pipe white frosting "stripes" between the rows of raspberries. Refrigerate uncovered to set frosting. Let stand at room temp 20 min. before serving. MAKES 35 servings.