Red, White & Blue Rosette Cake

ACTIVE TIME: 30 min. TOTAL TIME: 11⁄ hrs. SERVES: 18 2

2 (15 oz.) boxes vanilla cake mix 3 cups milk

6 Tbs. cornstarch

3 cups butter, at room temp.

21⁄4 cups sugar

21⁄4 cups white chocolate chips,

melted

1 Tbs. vanilla extract

11⁄2 cups blueberry preserves

11⁄2 cups raspberry preserves Red food coloring

Blue food coloring

Heat oven to 350°F. Grease and line three 9" cake pans. Prepare cake mix as package directs. Divide batter evenly among prepared pans. Bake 30 min. or until done. Let cool. Using sharp knife, level tops of cakes to create even surfaces.

In saucepan over medium heat, whisk milk into cornstarch 5 min. Bring to a boil; cook 30 sec. more. Let cool. With mixer on low speed, beat butter and sugar 1 min. Add milk mixture; beat 6 min. Add melted chocolate and vanilla extract; beat 1 min. or until smooth.

Place first cake layer on platter; spread with blueberry preserves. Add second layer and raspberry preserves. Top with third layer. Coat top and sides of cake with thin layer of icing. Divide half ofremaining icing into second bowl; tint with red food coloring. Spoon half of remaining white icing into third bowl; tint with blue food coloring. Pipe rosettes in blue, white and red rows (see box below).