BLUEBERRY LATTICE CAKE

Blueberry Lattice Cake image

Provided by @MakeItYours

Number Of Ingredients 11

Nonstick cooking spray
1 (18.25-ounce) package white cake mix (recommended: Duncan Hines)
1 (4-serving size) package instant white chocolate pudding mix (recommended: Jell-O)
3 egg whites
1 cup milk
1/2 cup vegetable oil
1 (15-ounce) can blueberries in light syrup, drained (recommended: Oregon)
2 (12-ounce) containers whipped vanilla frosting (recommended: Duncan Hines)
3/4 cup white baking chips, melted
3/4 cup powdered sugar, sifted
Fresh blueberries, for garnish

Steps:

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.