Heat oven to 350F. Lightly grease and flour 2 (9-inch) square baking pans. Combine in food processor 1 cup blueberries and water. Puree 1 minute or until smooth
Blend cake mix, blueberry mixture, oil and eggs in large bowl on low speed just until moistened. Scrape sides of bowl. Beat at medium speed 2 minutes. Stir in remaining blueberries. Divide batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Raspberry Strawberry Filling (yields 1 ¼ cup)
1 container (6 ounce) Driscoll’s raspberries
1 ½ cup coarsely chopped Driscoll’s strawberries, divided
1/3 cup sugar
2 tablespoons cornstarch
Combine raspberries and 1 cup coarsely chopped strawberries in food processor. Puree 1 minute or until smooth. Press through a sieve to remove seeds. Whisk sugar, cornstarch and berry puree in small saucepan until blended. Bring to a boil over medium-high heat, stirring constantly and boil 1 minute. Remove from heat stir in ½ cup chopped strawberries; set aside. Cool completely.
Chocolate Ganache Whipped Frosting (yields 2 ½ cups)
2 cups heavy cream
12 ounces bittersweet chocolate, finely chopped
1 container (6 ounces) Driscoll’s Blueberries
1 container (6 ounces) Driscoll’s Raspberries
Bring heavy cream to a boil over medium- high heat in medium saucepan. Whisk in chocolate. Whisking constantly until the chocolate is completely melted. Pour chocolate into a bowl, cover surface with plastic wrap, chill 2 hours. Beat on low to medium speed 30 seconds or just until ganache is thickened and begins to hold a shape. Do not overbeat.
How to Assemble
Place one cake layer on serving plate. Spread raspberry strawberry filling to ½ inch from edge. Top with second cake layer. Frost sides and top with ganache whipped frosting. Arrange blueberries around top edge of cake and raspberries around bottom edge of cake. Sprinkle center top with cookie crumbs. Arrange strawberry ghosts and press cookies into cake, for tombstones.
…and here’s a healthy tip: prepare the cake with Eggbeaters!
Driscoll’s berries are available at Big Y supermarkets.
Photo by John Uher Photography.