What could make a Fourth of July gathering more patriotic or more enjoyable than a fantastic flag cake? It’s easy to create, and it can be the conversation piece of the table besides being a palate-pleaser to all. There are two secrets that make this cake taste extra good: instant potato flakes keep the cake tender and moist, while mini chocolate chips give you little bursts of chocolate with every bite. The colorful fruit on top not only adds great flavor, it also turns your cake into a showstopper.

Flag Cake

1 c. water

1 c. instant mashed potato flakes

22/3 c. all-purpose flour

1 Tbs. baking powder

¾ tsp. salt

2 tsp. ground cinnamon

½ tsp. ground nutmeg

22/3 c. granulated sugar

1 c. (2 sticks) butter or margarine, softened

4 large eggs

¾ c. milk

2 c. (12-oz.) NestléToll House Semi-Sweet Chocolate Mini Morsels

1 container (8-oz.) frozen lite whipped topping, thawed

2 c. sliced strawberries

½ c. blueberries

Preheat oven to 350°F. Grease a 13x9-inch baking pan; line with wax paper. Heat water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl. Beat sugar and butter until crumbly. Add eggs, one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter. Frost sides and top of cake with whipped topping. Just before serving, arrange strawberry slices and blueberries on top of cake to represent the American flag.

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