8oz.container of Cool Whip or frozen whipped toppingthawed
3cupsmixed fresh berries
Instructions
Preheat oven to 350°F. Spray a 9x13 glass baking dish with nonstick baking spray and set aside.
Beat together cake mix, egg whites, oil, and water until fully combined.
Divide the cake batter evenly into three bowls.
Tint one bowl of cake batter with the red food coloring and one bowl with the blue food coloring. Leave the third bowl white.
Drop large dollops of the cake batter throughout the prepared baking dish, rotating the colors. Use a knife to swirl the colors slightly - do not over swirl or the colors will become muddy and mixed.
Bake the cake for 25-30 minutes, until the cake is set and a toothpick comes out with just a few crumbs when poked in the center.
Allow the cake to cool completely.
Top the cake with the thawed Cool Whip and spread evenly.
Sprinkle berries over the top of the cake.
Slice and serve.
Notes
Storage:Keep leftover marble cake in the refrigerator for 5 days in an airtight container or wrap tightly, undecorated and freeze for 3 months.Notes:Do not use whole eggs in the batter. Using just the eggs whites keeps the batter white so the food coloring shows up better.We like gel food coloring because you can get the best colors without using a ton. We used Americolor Super Red and Sky Blue.For the top, we used strawberries, blueberries, blackberries, and raspberries. You can use other patriotic fruits or sprinkles instead.