Lakin/Thompson Recipes

Ingredients Cake

1. 1 (15.25 ounce) package white cake mix
2. 1 ¼cups water
3. 3 egg whites
4. 1/3 cup butter
5. 1 cup blueberries (save some for top)
6. 2 tsp lemon extract

Ingredients Frosting

1. 1 cup cold heavy whipping cream
2. 1 (8 ounce) package cream cheese, softened
3. ¾ cup white sugar 
4. 1 teaspoon vanilla extract

Ingredients Filling

1. ⅓ cup blueberry pie filling

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
2. Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Fold in blueberries and pour batter into prepared pans.
3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
4. Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
5. Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
6. Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

 

Great on other vegetables