| 1 | Heat oven to 350°F. |
| 2 | Grease and flour 13x9x2-inch baking pan. |
| 3 | In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. |
| 4 | Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. |
| 5 | Blend just until combined. |
| 6 | Pour into prepared pan. |
| 7 | Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. |
| 8 | Cool 10 minutes; remove from pan. |
| 9 | Cool completely on wire rack. |
| 10 | Place cake on oblong serving tray or foil covered cardboard. |
| 11 | Prepare vanilla buttercream frosting; frost cake. |
| 12 | Arrange blueberries in upper left corner of cake, creating a 4x5 inch rectangle. |
| 13 | Arrange strawberries in rows for red stripes. |
| 14 | 12 to 15 servings. |
| 15 | Vanilla buttercream frosting: in large bowl, combine powdered sugar and butter. |
| 16 | Add milk and vanilla; beat to spreading consistency. |
| 17 | About 2 cups. |
| 18 | Hershey"s is a registered trademark of hershey foods corporation. |
| 19 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 20 | Meal-master format courtesy of karen mintzia |
