| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, vegetable oil and egg whites called for on cake mix box |
| 1 | pint (2 cups) blueberries |
| 1 | pint (2 cups) raspberries |
| 1 | pint (2 cups) strawberries, halved |
| 1/3 | cup granulated sugar |
| 1/4 | cup raspberry-flavored liqueur or cranberry-raspberry juice |
| 1 | cup whipping cream |
| 2 | tablespoons powdered sugar |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. |
| 2. | While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur. |
| 3. | In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. |
| 4. | Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. |
| Follow High Altitude directions on cake mix box. |
|
| Spread the fruit layers all the way to the edges of the trifle bowl so that the colors will be visible when the trifle is assembled. |
|
| Using a chilled bowl and beaters ensures that the whipping cream will quickly form peaks when beaten. |
Nutrition Information:
180 ( 70); 8g ( 3g, 1/2g); 10mg; 160mg; 24g ( 1g, 15g); 2g 2%; 20%; 4%; 2% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2