Ingredients
1 box of red velvet cake mix
1 box of vanilla cake mix
6 eggs
Vegetable oil (amount varies from mix to mix)
Water (amount varies from mix to mix)
1 pound strawberries
16 ounces blackberries
16 ounces raspberries
2 cans of frosting
1 eight ounce tub of cream cheese
1 hershey bar of milk chocolate
4 nine inch cake pans
1 serving platter
Preparation
Make the cake mixes according to the directions on the box. In the red velvet cake batter, gently fold in 12 ounces of raspberries and pour into 2 cake pans. In the vanilla cake batter, gently fold in 12 ounces of blackberries and pour into remaining 2 pans. While baking, slice 3/4 of the pound of strawberries and set them on a towel to dry. Mix your icing with the cream cheese, When the layers finish baking and cooling, ice the 1st layer, place sliced strawberries on top. Do this with each layer, except for the top. Layers should be alternated. Ice the rest of the cake and place remaining berries on the top and around sides. Take hershey bar and shave curls onto fruit for a hint of sweetness. Refridgerate cake to firm the icing.
If oven is too small to cook all four layers, it is possible to cook 1 mix at a time. This cake is a heavy 4 layer cake, but is light in taste and very moist.
