Strawberry Chocolate Blueberry Cake

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 (16 ounce) package strawberry 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)
• 2 cups frozen blueberries
• 1/4 cup splenda granular
• 1 teaspoon cornstarch
• 1 (8 ounce) package sugar free chocolate pudding mix
• 1 1/2 cups milk
• 2 cups cool whip free, thawed
• 1 (8 ounce) carton whipping cream, whipped

Recipe

• 1 prepare the cake mix as it's directed on the package, let cool.
• 2 for filling:.
• 3 in a micorwave safe bowl; micorwave blueberries and splenda, stirring every minute until very hot and the blueberries start to break down.
• 4 add cornstartch and mix well.
• 5 transfer to blender and puree until smooth,
• 6 cool in fridge of freezer if you need it sooner.
• 7 for frosting:.
• 8 prepare pudding mix with 1/2 cup less milk than called for.
• 9 whip the cream if you havent done it yet.
• 10 mix the pudding and cool whip until just mixed and then fold in the whipped cream.
• 11 cool until needed.
• 12 prep:.
• 13 cut both cooled cakes in half, take bottom layer and spread desired ammount of blueberry mixture on.
• 14 cover with next layer.
• 15 spread part of the pudding mixture on.
• 16 cover with next cake layer.
• 17 add blueberry mixture,
• 18 cover.
• 19 spoon out the rest of the pudding mixture onto top of cake and spread to cover the cake.
• 20 cool at least 2 hours to let it set (or else it will fall apart when you cut it, dont ask me how i know this -- ) enjoy.