Patriotic Flag Cake

Easy doctored up white cake with fluffy buttercream and fresh fruit.

box white cake mix
1 4oz. packet of dry white chocolate or white cheesecake pudding (if you use vanilla it will turn yellow)
½ c. white sugar
¾ c. oil
¾ c. water
4 eggs
½ c. sour cream (can use plain yogurt / greek yogurt too)

Preheat oven to 350°F. Line a 9x13" pan with parchment paper and spray with cooking spray. Set aside.
In a large bowl, add all ingredients before eggs. Mix with a large spoon.
Add in eggs one at a time and stir until well incorporated. Then add sour cream.
Bake at 350 for 45-55 minutes, until top springs back to the touch or until a toothpick inserted comes out clean. (For 8/9 inch layer pans bake for 30-35 mins or a bundt pan for 50-55 minutes.)
Let cool in pan. Using a butter knife, cut around edges before releasing.

Beat butter in a stand mixer with paddle attachment until softened and smooth.
Add in 1 c. of powdered sugar, then a tiny bit of milk, beat on high until smooth. Continue this process until all the powdered sugar is incorporated and frosting is smooth. Add extract and beat until smooth.
Spread frosting on top of cooled cake.

Once cake is frosted, arrange fruit as desired on top of cake. I start with the blueberries then add the rows of raspberries, then sprinkle the white chocolate chips in between the raspberry rows.
Slice and enjoy!