Strawberry White Chocolate Blueberry Cake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I just kind of made this recipe up with whatever flavors of stuff i had on hand. And im planning on doing this cake with other flavors too! Ingredients:
1 (16 ounce) package strawberry cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
2 cups frozen blueberries |
1/4 cup splenda granular |
1 teaspoon cornstarch |
1 (8 ounce) package sugar free white chocolate pudding mix |
1 1/2 cups milk |
2 cups cool whip free, thawed |
1 (8 ounce) carton whipping cream, whipped |
Directions:
1. Prepare the cake mix as it's directed on the package, let cool.
2. For Filling:.
3. In a micorwave safe bowl; micorwave blueberries and splenda, stirring every minute until very hot and the blueberries start to break down.
4. Add cornstartch and mix well.
5. Transfer to blender and puree until smooth,
6. Cool in fridge of freezer if you need it sooner.
7. For Frosting:.
8. Prepare pudding mix with 1/2 cup less milk than called for.
9. Whip the cream if you havent done it yet.
10. mix the pudding and cool whip until just mixed and then fold in the whipped cream.
11. Cool until needed.
12. Prep:.
13. Cut both cooled cakes in half, take bottom layer and spread desired ammount of blueberry mixture on.
14. Cover with next layer.
15. Spread part of the pudding mixture on.
16. Cover with Next cake layer.
17. Add blueberry mixture,
18. Cover.
19. Spoon out the rest of the pudding mixture onto top of cake and spread to cover the cake.
20. Cool at least 2 hours to let it set (or else it will fall apart when you cut it, dont ask me how i know this - ) Enjoy.
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