Heavenly Blueberry Cake
|Sugar free yellow cake mix||200 Gram|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Frozen blueberries||2 Pound (Thawed)|
|Prepared nondairy whipped topping||2 Cup (32 tbs)|
Prepare cake mixes together as directed on package; bake together in one 8 in. (20 cm) square pan, with the bottom lined with wax paper.
Cool cake slightly in pan.
Carefully release cake from sides of pan by sliding a sharp knife between cake and sides of pan.
Transfer to rack, remove wax paper, and cool completely Cut cake into 1/4 in. (8 mm) slices.
Then cut each slice in half.
Lightly grease the 9 in. (23 cm) springform, or loose bottom, pan.
Line bottom and sides of springform.
pan with cake slices.
Soften gelatin in 1/2 c. (125 mL) of cold water.
Heat slightly either in a microwave or on top of the stove.
Stir to completely dissolve gelatin.
Place thawed blueberries and any juice in a mixing bowl, and slightly crush some of the berries.
Stir in softened gelatin and nondairy whipped topping.
Pour about a fourth of the berry mixture into the cake-lined pan.
Arrange about a third of the remaining cake pieces and crumbs over the berry mixture.
Repeat with the next two layers, ending with a layer of the berry mixture.
Chill overnight or until completely set.
Remove sides of springform, or loose bottom, pan.
Place cake with pan bottom on dessert platter.
Garnish plate and cake with mint sprigs.