Easy 2-Layer Blueberry Cake - cooking recipe

Ingredients

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 white chocolate baking squares
1 -2 drop blue food coloring

Preparation

Bake two 9\" round cakes in preheated oven as directed on package.
When done, loosen edges with knife and let cool for 15 minutes.
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.
Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
Cover loosely and refrigerate at least 4 hours.
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.
Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
Add a layer of blueberries and top with the second cake.
Use the remaining frosting and frost the top and sides of the cake.
Add your desired amount of blueberries on top.
Microwave the white bakers chocolate as directed on package and add the blue food coloring.
Drizzle over top of cake, and Enjoy :0).
Keep leftovers refrigerated!