Cake
Cake
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Independence Cake

Level
Intermediate
Prep
20 minutes
Cook
45 minutes
Servings
20 servings
  • This Independence Cake has great eye appeal and is patriotically perfect for Memorial Day, 4th of July or any time of the year.
Key Ingredients
TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
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 margarine, softened
  • 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 topping, thawed
  • 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.