Blueberry Lattice Cake

Prep 35 minutes Bake 35 minutes
Cool 35 minutes Oven 350°F

Makes 12 servings

Nonstick cooking spray
1 package (18.25 ounces) white cake mix, Duncan Hines®
1 package (4-serving-size) instant white chocolate pudding mix, Jell-O®
1 cup milk
1⁄2 cup vegetable oil
3 egg whites
1 can (15 ounces) blueberries in light syrup, drained, Oregon®
2 containers (12 ounces each) whipped vanilla frosting,
Duncan Hines®
3⁄4 cup white baking chips, melted, Nestlé®
3⁄4 cup powdered sugar, sifted, Domino®/C&H®
Fresh blueberries

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray; set aside.
2. In a large mixing bowl, combine cake mix and pudding mix. Add milk, oil, and egg whites; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl; beat on medium for 2 minutes more. Fold in drained blueberries. Pour batter into prepared pans.
3. 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.
4. For white frosting, in a medium bowl, combine vanilla frosting and melted white baking chips.
5. To assemble, place one cake layer on a serving plate. Spread with 1⁄2 cup of the white frosting; top with second cake layer. Set aside 11⁄2 cups of the white frosting. Frost the side and the top of the cake with the remaining white frosting. In a medium bowl, beat powdered sugar and the reserved 11⁄2 cups white frosting on low until combined.
6. To decorate, insert a basketweave decorating tip into a pastry bag; fill with the powdered sugar-frosting mixture. Starting on the far left edge of cake top, pipe a long stripe of icing straight across top of cake. Cover 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 cake with fresh blueberries.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com