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Independence Cake

Makes 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.



1 cup of water
1 cup of instant mashed potato flakes
2 2/3 cups all-purpose flour
1 tablespoon of baking powder
3/4 teaspoon of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
2 2/3 cups of granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
3/4 cup of 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 of sliced strawberries
1/2 cup of blueberries



1.Preheat oven to 350 degrees. Grease 13 x 9-inch baking pan and line with wax paper.

2.Heat water to boiling in small saucepan and remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon, and nutmeg in medium bowl.

3.Beat sugar and butter until crumbly. Add eggs one at a time, beating well after each addition and beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.

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 and remove wax paper. Cool completely. Transfer to serving platter.

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.


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