1 white cake mix (18 oz.)
3 eggs whites
1 1/4 cups milk
1/3 cup oil
red & blue food color
1 recipe butter cream frosting (below)
red, white & blue cake sprinkles
Pre-heat oven to 3500 F.
Combine cake mix, egg whites, milk and oil. Beat on low speed 30 seconds then on medium speed 2 minutes. Divide cake batter into 3 parts. Color one part blue, one part red and leave remaining part white. Alternating colors, spoon all three batters into a well-greased bundt pan. Slide a butter knife gently through batter to swirl colors together. Do not over mix. Bake in pre-heated oven for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing cake from pan. Cool completely.
Prepare butter cream frosting below. Divide into three parts and color one part blue and one part red. Leave remaining part white. Frost the sides of cake with white frosting. Place red frosting in a cake-decorating bag; pipe a red stripe down sides of cake. (Alternate method – slightly soften red frosting in microwave. Do not melt or frosting will run off cake. Place frosting on top edge of cake allowing frosting to drip over the side making a red stripe.) Frost the top of cake with blue frosting. Scatter cake sprinkles over top of cake. Decorate top of cake with candy stars or other patriotic symbols. Serve slices of cake with ice cream.
FROSTING
Soften 1 stick (1/2 cup) butter to room temperature and warm 4-6 tablespoons milk in microwave to lukewarm. Combine powdered sugar, butter, 4 tablespoons milk with 1/2-1 teaspoon vanilla or other desired flavoring. Beat until smooth and creamy. If frosting is too stiff, thin with a little more milk; if frosting is too thin, stiffen by stirring in a little more powdered sugar.
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