Berry Cream Cake

This is a recipe from our newly wed days in Dallas. You can use any fruit from peaches to pineapple. But I like berries best and this week we have a crop of boysenberries coming ripe, so I can plop them into this cake!

Ingredients:

*white cake mix

*3 eggs

*canola oil

*8 oz. cream cheese, softened

*2 cups milk

*1 small pack vanilla instant pudding

*berries (strawberries, blueberries, boysenberries, raspberries or a mixture of these)

*1 pint whipping cream

Make the white cake according to directions. Divide it between two 10" springform pans (I use one and put the other in the freezer for later) (or use a 3x13" pan, but use some of the batter to make 6 extra cupcakes so your cake is thinner than normal). When the cake cools, Mix the cream cheese, milk and pudding mix with a mixer until smooth. Let it sit a few minutes to set up and then spoon it over the cake. Top with berries and then cover it all with cream, whipped until firm. Set it all into the fridge to set up for 3 or 4 hours (will keep over night). Serve cold.

I like to garnish the top with extra berries or mint leaves. So creamy and cool on a summer evening.

Tip: It helps to add a tablespoon of vanilla instant pudding and a couple tablespoons of powdered sugar when whipping cream to make it hold firm until it's all served and for a bit of sweetening.