Name: Independence Cake
Prep time: 20 s
Cook time: 45 s
Total time: 80 s
Yield: 20
Ingredients: 1 cup water; 1 cup instant mashed potato flakes; 2 2/3 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 2 2/3 cups granulated sugar; 1 cup (2 sticks) butter or margarinesoftened; 4 large eggs; 3/4 cup milk; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels; 1 container (8 ounces) frozen lite whipped toppingthawed; 2 cups sliced strawberries; 1/2 cup blueberries

Make It

Step 1

Preheat oven to 350° F. Grease 13 x 9-inch baking pan; line with wax paper.

Step 2

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.

Step 3

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 baking pan.

Step 4

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.

Step 5

Frost sides and top of cake with whipped topping. Just prior to serving, arrange strawberry slices and blueberries on top of cake to represent the American Flag.