I tried to go onto the Food Network to find out, but, so far, no joy...(sigh)

On 10/27/12, Mike and jean <[email protected]> wrote:
> Hi my Mother is an excellent cook and baker, however, she frequently has
> cake layers to crack in the  middle.  She still doesn't know what to do to
> prevent this from happening.  Mike
>
> -----Original Message-----
> From: [email protected]
> [mailto:[email protected]] On Behalf Of Kimberly Qualls
> Sent: Friday, October 26, 2012 8:40 PM
> To: [email protected]
> Subject: Re: [CnD] Duncan Hines Blueberry Cream Cake
>
> Okay, I tried to make this, and after I had made the layers and cooled
> them and prepared to put the filling on, the whole cake kind of just
> split down the middle...So, I thought I'd only use two, and the next
> one did the same thing!...I made more filling and kind of stuck it
> together with it, but needless to say, it looked incredibly
> weird...But, it was deliscious...Does anyone know what happened?...I
> really have to get better at this...(sigh)
>
> On 10/25/12, marilyn deweese <[email protected]> wrote:
>> Duncan Hines Blueberry Cream Cake
>>
>> 1 (18.25 ounce) box Duncan Hines butter cake mix
>> 1 (13 1/2 ounce) container Cool Whip
>> 1/2 cup confectioners' sugar
>> 1/2 cup granulated sugar
>> 8 ounces cream cheese
>> 1 cup blueberry pie filling
>>
>> Mix cake mix according to directions on box and bake in 3 or 4 layers.
>>
>> While cake cools, mix Cool Whip, sugar, cream cheese and confectioners'
>> sugar together. After cake is completely cooled, ice middle of cake with
>> Cool Whip mixture and some of the blueberry pie filling. Repeat for next
>> 2
>> or 3 layers. Ice sides and top of cake, leaving icing a little higher
> around
>> the outside of the top layer. Place blueberry pie filling on top.  From
>> Jackie.
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