For the Cake
1 Devils Food or favorite chocolate Cake Mix
½ cup semi-sweet chocolate chips
1 pint fresh blueberries, rinsed and drained well
2 pints fresh raspberries, rinsed and drained well

1. Make cake according to package directions using high altitude directions except reserve 1 TBSP of flour used in high altitude preparation.

2. Toss chocolate chips in reserved flour and hand stir into prepared batter. Pour into liberally sprayed 9 x 13” cake pan. Bake according to package directions.

3. Let cake completely cool in pan then invert cake flat side up to a serving platter or cardboard cake holder.


For Whipped Cream
1 ½ cups heavy whipping cream
¼ cup (or more to taste) powdered sugar
1 tsp good vanilla extract

In a medium sized mixing bowl whip cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff but careful not to over beat. It will get dry and start to look like whipped butter.

Assembling
1. Using a serrated knife, cut cake in half lengthwise. Spread half of prepared cream on bottom layer. Then cover with top layer.

2. Cover top layer with remainder of whipped cream and smooth as much as possible, but it doesn’t have to be perfect.

3. In the left hand corner make a square about 4” x 4” with blueberries set next to each other side by side.

4. On top of cake, continue past first three rows of blueberries with three rows of raspberries all the way to right hand edge of cake. Leave the width of 3 rows blank (cream only) and repeat making a raspberry stripe with three rows of raspberries.

5. Continue this process alternating stripes of raspberries with stripes of cream until width of cake is covered.

This recipe is also cute done with cupcakes. Decorate by alternating rows in circles around the perimeter of the cupcake or by just decorating with a handful of both kind of berries.