Let’s be honest, this cake already looks gorgeous!
What else can I say about this cake – it’s delicious, easy to make and definitely an eye catcher!
The vanilla cake bottom just fits perfectly to the berry gelatine fusion and finished with vanilla cream and some fresh berries no one can resist this cake!
For a lighter version you can easily make this cake with applesauce instead of butter and in an airtight container in the fridge it stays good for up to 4 days. So you bake once and enjoy all week 😉
I think now that it’s getting cold outside this cake is perfect to bring at least some summer to the table.
Ingredients:
The Cake:
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup butter (or applesauce)
- 1 cup fat free milk
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 eggs
The Fusion:
- 1 package Jello Blackberry Fusion
- 1 cup boiling water
The Cream:
- 1 cup heavy cream
- 1 package vanilla pudding mix, fat and sugar free
- 1 cup fat free milk
Directions:
Preheat your oven to 350°F
Line a 9 inch baking pan with parchment paper
In a large bowl mix all cake ingredients together until well combined and smooth (about 3 minutes)
Pour batter into baking pan and bake for 35 minutes
Let cake just cool for 2 minutes then poke quiet a few holes in it (with the end of a wooden spoon)
Prepare Jello Mix with just one cup boiling water
Pour liquid Jello over cake, making sure it runs into the holes
Put in fridge until completely cooled
Whipped heavy cream until really stiff
Prepare vanilla pudding with only one cup of milk
Fold whipped cream into pudding
Spread over cooled cake and place back into fridge for at least another hour
Put berries on top right before serving
