Title: Blueberry Cream Cake
Categories: None
Yield: 1 Servings

1 pk (16 oz) pound cake mix
1 pk (3 1/2 oz) instant vanilla
-pudding mix
1 1/4 c Milk
1 c Heavy cream
1 ts Almond extract
1 pt Blueberries (or
-strawberries)

Preheat oven to 325*. Prepare cake mix according to directions. Pour batter
into a greased Bundt pan or a 9x9 pan. Bake 50-60 min or until toothpick
inserted in the center comes out clean. Cool in pan 15 min; invert onto a
wire rack and cool competely. In a large bowl, combine pudding mix and
milk; beat with an electric mixer at low speed about 2 min until thickened.
In a separate bowl, beat heavy cream until stiff peaks form. Gently fold
whipped cream and almond extract into pudding mixture. Place cooled cake
right side up on a serving plate. Spoon mixture on top and chill about 45
min. (Taste improves with extra chilling.) Sprinkle berries on top and
chill until ready to serve.

Source: Atlanta Cooknotes
Posted to Bakery-Shoppe Digest V1 #254 by slea@hightowerservices.com (Shawn
Zehnder Lea) on Sep 19, 1997