Triple Berry Cake
One Yellow Cake Mix
2-8 inch Cake Pans or one 8x8 pan
1-11/2 C Fresh Blueberries
1-11/2 C Fresh Blackberries
Eggs (see Mix)
Vegetable Oil (see Mix)
Water (see Mix)
1Tbs Almond Extract
½ - 1C Blackberry Jam
Strawberries (whole and fresh)
1 C. Vegetable Shortening
4 C Powered Sugar
2 Tbs Water
1Tbs Flavoring of your Choice
Preheat oven as instructed on Mix.
Spray your cake pans with cooking spray.
Mix Cake batter as package states.
Add Almond Extract and stir.
Pour cake batter into your pan of choice.
Before putting into the oven sprinkle in the Blueberries.
Blueberries will settle into the batter by themselves.
Bake according to the Mix.
When done remove from oven and let cool for 10 minutes.
After 10 minutes flip out onto cooling rack.
In the meantime let's go ahead and make the icing,
In a medium bowl a cream the shortening.
Add to this the powdered sugar, water and flavoring.
Mix on medium until you reached your desired creaminess.
After cake cools place one layer onto your cake plate.
If you are using a single 8x8 pan take a knife and cut in half making 2 layers.
Place one aside
Take the Blackberry jam and spread it onto the first layer.
Add fresh blackberries on top of the jam.
Place the second layer on top.
Frost you cake with icing you has set aside.
Decorate the top with your fresh strawberries. (I keep them whole) Now it's ready to be served.
Little hint – I bake my cake ahead and let it cool in the refrigerator overnight.
This keeps the cake from being too crumbly when icing it.