Ingredients

¾ cup butter
1 ⅔ cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 ⅓ cups water

Vanilla Buttercream Frosting:-
3 cups powdered sugar
⅓ cup butter or margarine, softened
2 tablespoons milk
1 ½ teaspoons vanilla extract

Topping:-
½ punet blueberries
1 quantity small evenly-sized strawberries

 

Method

Preheat oven to 350ºF; grease and flour a 13x9x2-inch baking pan.

 

In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

 

Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don’t over mix). Pour into the prepared baking pan.

 

Bake for about 30 minutes or until wooden pick inserted in centre comes out clean. Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that’s been covered with foil.

 

Frost cake with the vanilla buttercream frosting. Arrange blueberries in upper left corner of cake, covering about ¼ of the cake. Arrange strawberries in rows to create the red stripes.

 

Vanilla Buttercream Frosting: In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.