Prep Time: 1 Hr.
Start to Finish: 3 Hrs. 30 min.


3/4 cup (1-1/2 sticks) butter or margarine
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERHSEY'S Cocoa
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1-1/3 cups water

1/2 pint blueberries
1 quart small strawberries, of uniform size

1. Heat oven to 350F. Grease and flour 13x9x2-inch baking pan.

2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed 3 minutes. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Place cake on oblong serving tray or foil covered cardboard.
4. Frost cake with VANILLA BUTTER CREAM FROSTING. Arrange blueberries in upper left corner of cake, creating a 4x5 inch rectangle. Arrange strawberries in rows for red stripes. 12 to 15 servings.

The above recipe for the cake came from the following web site: Thanks Hershey!! This recipe is wonderful!!