Sunday, January 23, 2011

Double Berry Layer Cake

Richie's birthday was yesterday, and this was the cake that he asked for. It's very simple, and you don't have to frost it. When he asked for this cake I did a happy dance, because I hate frosting cakes. Believe it or not, I'm really not that into baking. Oh, and I changed this one, too. Shocker! The original is out of my Easy to Bake, Easy to Make recipe card collection.

You will need:

1 package Strawberry Cake Mix + cake mix ingredients.

1 cup strawberry jam, divided in half. Or you could get creative and use whatever sort of jam you like, but strawberry seems to go with everything.

2 1/2 cups fresh blueberries, rinsed, drained and divided in half. You don't have to use blueberries. Use whatever type of berry you like. Last night I used a bag of frozen mixed berries. I buy a one pound bag of frozen fruit in the winter. It's cheaper, and is usually a better quality berry.

1 container (8oz.) frozen whipped topping, thawed and divided in half.

Fresh strawberry slices, for garnish. This is optional. I used blueberries last night. I was able to find a small container of fresh ones that were decent.

1. Preheat oven to 350. Grease and flour two 9-inch round cake pans.

2. Prepare, bake and cool cake following package directions for basic recipe.

3. Dump the cup of jam into a small sauce pan and heat until runny. This is one of the things that I did differently than the recipe. It's much easier to spread this way.

4. Place one cake layer on serving plate. Spread with 1/2 cup strawberry jam. Arrange 1 cup blueberries (or half of frozen berries) on top of jam. Spread half the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/2 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Don't use any frozen berries on the top. It will run and look sloppy. Refrigerate until ready to serve.

Makes 12 servings.

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