Recipe of the Day

Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling Yield: 15 Servings 90 35 125 Ingredients Savings in winchester, VA 22601 Change Zip •1 package French vanilla cake mix (regular size) •1 cup buttermilk •1/3 cup canola oil •4 eggs •FILLING: •1 package (3 ounces) berry blue gelatin •1-1/2 cups boiling water, divided •1 cup cold water, divided •Ice cubes •1 package (3 ounces) strawberry gelatin •2/3 cup finely chopped fresh strawberries •1/4 cup fresh blueberries •FROSTING: •3/4 cup butter, softened •2 cups confectioners' sugar •1 tablespoon 2% milk •1 jar (7 ounces) marshmallow creme Directions •Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. • Transfer cake to a covered cake board. Using a small knife, cut out a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces. • In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin. • In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set. (Save remaining gelatin for another use.) • Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes. • In a large bowl, beat butter until fluffy; beat in the confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting for 20 minutes. • Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Yield: 15 servings. Nutritional Facts 1 piece equals 438 calories, 18 g fat (8 g saturated fat), 81 mg cholesterol, 363 mg sodium, 67 g carbohydrate, trace fiber, 4 g protein.