This is one of my most popular cakes. It is light and refershing and great for just about any occasion. I have shared the recipe before, but thought it was worth sharing again. Here goes….
1 French Vanilla Cake Mix
1 Small Package Vanilla Pudding
1 1/4 Cup Water
1/3 Cup Vegetable Oil
1/2 Cup Fresh Huckleberries
Mix all ingredients on medium speed for about two minutes. Pour into 2 eight inch round pans Bake in 350 oven for approximately 50 minutes. Cool.
2 Cups Fresh Huckleberries
2/3 Cup Water
1/4 Cup Sugar
2 Tbsp Corn Starch
Put all ingredients in small sauce pan. Cook on medium heat until it boils. Cook stirring constantly until sauce thickens. Cool in the fridge.
2 Cups HEAVY whipping Cream
8 Tbsp powdered sugar
1-2 Tsp Vanilla (to taste, your preference)
Whip on high speed until think and peaks appear.
Constructing the cake…..
Put one of the round cales top down on a plate (or piece of cardboard covered in aluminum foil). With piping bag put a “rim of whipped frosting around edge of cake. This will keep your filling from “overflowing”. Spread a nice layer of thickened huckleberry filling across the cake. Pace second cake on top of “filled” bottom layer. Frost sides of cake with whipped frosting. In the middle of the top of the cake put huckleberry filling in circle….about 2 inches from edge. Frost top of cake using the whipped frosting to cover the edges of the huckleberry filling. Now is where you get crative. I make several rows of flowers or stars to “decorate” around the huckleberry filling. I also do stars around the bottom. Last, I put some fresh huckleberries as decoration along the bottom and top edges of cake. Refridgerate until serving. Enjoy!