Cakes
Blueberry Lattice Cake Recipe
Prep Time | 35 minutes |
Cook Time | 35 minutes |
Passive Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- nonstick cooking spray
- 1 package white cake mix 18.25-ounce, recommended: Duncan Hines
- 1 package instant white chocolate pudding mix 4-serving size, recommended: Jell-O
- 3 egg whites
- 1 cup Milk
- 1/2 cup vegetable oil
- 1 in can blueberrieslight syrup drained (recommended: Oregon), 15-ounce
- 2 containers whipped vanilla frosting 12-ounce, recommended: Duncan Hines
- 3/4 cup white baking chips melted
- 3/4 cup powdered sugar sifted
- fresh blueberries for garnish
Ingredients
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Instructions
- Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
- In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
- Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
For white frosting
- In a medium bowl, combine the vanilla frosting and melted white baking chips. Set aside 1 1/2 cups white frosting.
- To assemble, place one cake layer on a serving plate. Spread with 1/2 cup white frosting, then top with second cake layer. Frost the side and the top of the cake with the remaining white frosting.
- In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
- To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture. Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake. Cover the cake top with additional stripes, spaced 1/4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart. Pipe a border around top edge of the cake. Garnish the cake with fresh blueberries.