Easy 2-layer Blueberry Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (18 ounce) package french vanilla 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)
• berry blue gelatin mix
• 1 1/4 cups water
• 3/4 cup sour cream
• 3/4 cup powdered sugar
• 8 ounces cool whip topping
• 1 1/2 cups blueberries
• 2 chocolate baking squares
• 1 -2 drop blue food coloring

Recipe

• 1 bake two 9" round cakes in preheated oven as directed on package.
• 2 when done, loosen edges with knife and let cool for 15 minutes.
• 3 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.
• 4 poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
• 5 cover loosely and refrigerate at least 4 hours.
• 6 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.
• 7 dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
• 8 set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
• 9 add a layer of blueberries and top with the second cake.
• 10 use the remaining frosting and frost the top and sides of the cake.
• 11 add your desired amount of blueberries on top.
• 12 microwave the bakers chocolate as directed on package and add the blue food coloring.
• 13 drizzle over top of cake, and enjoy :0).
• 14 keep leftovers refrigerated!