Patriotic Cake

Ingredients:
18 -1/4 ounce reduced fat white cake mix
1 envelope Dream Whip whipped topping mix
1/2 teaspoon baking powder
1 cup water, cold
4 whole egg whites
1 tablespoon olive oil
1 teaspoon pure vanilla extract
3 ounces strawberry gelatin powder
3 ounces blueberry gelatin powder
7-1/4 ounce Betty Crocker Fluffy White Frosting Mix
Blue decorating gel red decorating gel
Small flags

Directions:
Preheat oven to 350 degrees. Prepare two nine inch round cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Bake for 25 minutes or until golden brown. Cool and remove from pans.

Place cake layers, top sides up, in two clean nine inch round cake pans. Pierce cake with large fork at half-inch intervals. Stir one cup of the boiling water into each flavor of gelatin powder in separate bowls for two minutes or until gelatin is dissolved. Carefully pour red gelatin over one cake layer and blue gelatin over second cake layer. Refrigerate three hours.

Dip one cake pan in warm water ten seconds; unmold onto serving plate. Prepare frosting according to package directions. Spread with one cup of frosting over top.

Unmold second cake layer; carefully place on first layer. Frost top and sides of cake with remaining frosting. Pipe blue and red decorating gel stars on top of cake. Place flags in center of cake. Refrigerate one hour or until ready to serve.

Makes 16 servings.

Nutritional information per serving:
Calories: 179
Fat: 3g
Calories from fat: 3%
Protein: 4g
Carbohydrate: 177g
Cholesterol: 0mg
Sodium: 631mg