Blueberry Lattice Cake

  • 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 1 1/2 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.
  • Yields: 12 servings
  • Preparation Time: 70 minutes

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