Flag Cake
1 box white cake mix (eggs, oil, and water according to pkg directions)
1 14oz can sweetened condensed milk
1 jar 16oz caramel topping
1 ctn cool whip, thawed
strawberries and blueberries
Make cake in a 9x13 pan according to package directions
Let cool for about an hour
Poke holes in cake using the handle of a wooden spoon
In a separate bowl mix condensed milk and caramel
Pour mixture over top of cake
Place in refrigerator and let soak over night
Remove cake from fridge and spread cool whip over cake
Decorate with strawberries and blueberries
Refrigerate until ready to serve
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