Pour batter into ungreased Large Baker, (9 X 13) spreading evenly.
Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not under-bake.)
Carefully turn baker upside down onto Stackable Cooling Rack; or your favorite Cool completely. (Do not remove cake from baker.) This keeps the cake from sinking as it cools.
Spread whipped topping over top of cake.
Place raspberries and blueberries over cake to make a flag.
To serve, cut into squares.
Serve with ice cream using an ice cream scoop if desired.
If you would like you can substitute with yellow cake mix plus ingredients. Baking time from box should be followed for 9 X 13 . Skip step 5 but do let it completely cool before step 6.
ABOUT THE CHEF
Jaimie Johnson “chefjaimie” shares the art of cooking, baking and entertaining with friends and families everywhere. With 18 years in the food industry Jaimie enjoys teaching baking and decorating techniques, making healthy meals in a hurry and assembling time saving meal prep in her workshops as well as creating the perfect party and bridal shower experiences with her Pampered Chef business. Sharing recipes is a lot of fun and it is really rewarding when I hear from my followers “my family ate it and loved it”! When she is not cooking Jaimie has a fulltime marketing career with a popular travel company and enjoys spending time with her family including her new puppy, Ace. Check out her blog at: http://tiny.cc/Chefjaimiekids.