Flag Cake

INGREDIENTS

2 cups

flour

2 cups

sugar

1/2 cup

margarine or butter

1/2 cup

shortening

1 cup

water

1/2 cup

buttermilk (or 1/2 cup of milk and 1 tablespoon of vinegar)

eggs, slightly beaten

1 tsp

soda

1 tsp

vanilla

1 pinch

salt

8 oz

cream cheese, softened (we use neufchatel and see no difference)

1/2 cup

powdered sugar

2 tsp

lemon juice

12 oz

cool whip (or 4 1/2 cups fresh whipped cream-sweetened with powdered sugar)

2 pints

Fresh Raspberries

1 pint

Fresh Blueberries

1 cup

unsalted butter at room temperature

12 oz

cream cheese at room temperature

1/2 lb

powdered sugar, sifted

1/2 tsp

pure vanilla extract