1 box white cake mix
1 box cherry cake mix
1 box blueberry cake mix
1 can vanilla icing
1 can cherry icing
1 can blueberry icing
2 jars Marischino Cherries
1 can blueberries in syrup, drained (save syrup for future recipe or cocktail)
1 bar White Chocolate

Bake all three cake mixes in the 9" x 13" rectangular pans, pre-oiled. Remove from pans and allow to cool. Cut a rectangle from the cherry cake, left upper corner. Down 4 1/2" on the 9" side, 6 1/2" over on the 13" side. Cut a piece from the blueberry cake, 4 1/2" x 6 1/2". Use this to fill the space in the cherry cake.

Starting 3/4" down on the long side of the cherry cake, carefully remove a 3/4" stripe from the blue rectangle thru the end. You can mark off the stripes with M & M's. Try to keep it constant at 3/4" thick. Remove using a narrow spatula. Slice the white cake into 3/4" slices. Use one of these to fill the space cut in the cherry cake. Repeat twice more.

Cut rest of cherry cake from bottom of blue rectangle straight across to end. Slice the is into 3/4" slices. Using three metal skewers, start by adding a red stripe followed by a white, then red, white, red, white. Attach this to the bottom of the blue rectangle. The start of a real "flag" cake.

Now ice each section with coresponding color of icing. Once again, the narrow spatula will help. Ice sides with color from top. Chop cherries to quarters. Use to garnish red stripes. Use blueberries to garnish blue rectangle. Finish blue rectangle with small shavings of white chocolate in straight lines. Garnish white stripes with shaved white chocolate.

Enjoy.

Submitted by: Sam Campbell