Easy 2-Layer Blueberry Cake

READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake two 9" round cakes in preheated oven as directed on package.
  • When done, loosen edges with knife and let cool for 15 minutes.
  • Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
  • Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
  • Cover loosely and refrigerate at least 4 hours.
  • When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
  • Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
  • Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
  • Add a layer of blueberries and top with the second cake.
  • Use the remaining frosting and frost the top and sides of the cake.
  • Add your desired amount of blueberries on top.
  • Microwave the white bakers chocolate as directed on package and add the blue food coloring.
  • Drizzle over top of cake, and Enjoy :0).
  • Keep leftovers refrigerated!
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