Show up with stars and stripes this Fourth of July, with an allergy-friendly cake that EVERYONE at the party can enjoy! Top your American flag chocolate sheet cake with vanilla frosting, and let the kids help decorate with 13 stripes of fresh strawberries, and exactly 50 blueberries. Happy Independence Day!
2 packs/6 cups Hungry Harry's Chocolate Cake Mix
4 eggs or egg replacer
2 cups milk of choice
2 teaspoons gluten-free vanilla extract
1 cup oil of choice (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)
For the Topping
2 batches Hungry Harry's Vanilla Frosting
1 quart strawberries, washed, hulled, sliced 1/4" thick
1 pint blueberries, washed
How-To
Preheat your oven to 360°F and line a 1" sheet tray with baking parchment paper.
Combine the Hungry Harry's Chocolate Cake mix, eggs or egg replacers, milk, oil, and vanilla, and mix well until combined.
Pour the cake batter into your mold of choice.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make your vanilla frosting. Set aside until the cake is cooled completely.
Once the cake has cooled, you're ready to decorate! Apply the vanilla frosting evenly across the whole cake, and use the berries to arrange a flag pattern.
