Independence Cake
Category: Cakes
Yield: 12 servings
1 cup water
1 cup instant mashed potato buds
2 2/3 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 2/3 cups sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
3/4 cup milk
2 cups (12-oz. pkg.)NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini
Morsels
1 contnr (8 oz.) frozen non-dairy whipped topping, thawed
2 cups sliced strawberries
1/2 cup blueberries

Procedures
PREHEAT oven to 350° F. Grease and paper-line 13 x 9-inch baking pan.
HEAT water to boiling in a small saucepan; remove from heat. Stir in
potato buds until moistened. Cool to room temperature. Combine flour,
baking powder, salt, cinnamon and nutmeg in a medium bowl.
BEAT sugar and butter until crumbly. Add eggs one at a time, beating
well after each addition; beat in potatoes. Gradually beat in flour
mixture alternately with milk. Stir in morsels. Spoon into prepared
baking pan.
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 to
cool completely. Transfer to serving platter.
FROST sides and top of cake with whipped topping. Arrange strawberry
slices and blueberries on top of cake to represent the American Flag.