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
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake 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. Store covered in refrigerator up to 12 hours.
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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.
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Nutrition Facts are not available for this recipe
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