2 pkg. white cake mix
1 (16 1/2 oz.) can ready to
spread vanilla frosting
2 c. heavy cream
1/3 c. confectioners sugar
2 tsp. vanilla
2 pt. strawberries (fresh)
1 1/2 c. fresh blueberries
1 (No. 33) 5 pointed star
Prepare separately white cake mixes, according to
directions. Bake in 2 (15 1/2 x 10 1/2-inch) pans; line with
wax paper. Cool and turn cakes out of pans. Spread 1 can
frosting between layers and stack them together. Whip cream
until stiff peaks form. Add 1/2 cup confectioners sugar and
vanilla and spread on top and sides of cake. Measure and mark
cake with toothpicks into 13 horizontal strips and a 5 1/2-inch
square in the upper left corner. Using pastry bag, pipe 6
strips of whipped cream across cake. Slice strawberries and
arrange to make 7 stripes. Place blueberries in upper left
corner. Using 5 pointed star, pipe 50 stars on blueberries
with cream in alternating row of 5 to 6. Refrigerate.
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