• Preheat oven to 350°F. Spray a 13x9 pan with non-stick spray.
• Mix together the oil, vanilla, sour cream, heavy cream, and egg whites. Then mix in the boxed cake mix.
  1 box white cake mix, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 egg whites
• Pour cake batter into prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
• Using a fork, poke holes into the cake while it’s still warm. Poke holes every ½ inch and almost to the bottom of the cake.
• In a medium bowl, stir together the gelatin and boiling water until gelatin is completely dissolved. Then stir in the cold water.
  1 box Jello, 1 cup water, ½ cup water
• Pour the mixture evenly over the cake. Refrigerate cake between 3 and 12 hours (don’t go any longer than 12 or else the cake will get mushy). Frost the cake after it has been refrigerated for at least 3 hours, allowing the gelatin to set up.

Frosting

• In a large bowl, combine instant white chocolate pudding and cold milk, whisking until fully mixed.
  1 box instant white chocolate pudding, ½ cup milk, 8 oz frozen whipped topping
• Fold in whipped topping. Drop frosting by the spoonful onto the cake and gently spread into an even layer.
• Top the cake with strawberries and blueberries to resemble a flag. Store in the refrigerator until ready to eat.
  1 cup strawberries, ½ cup blueberries