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Sizes and volume of Cool Whip:

8-oz. tub is size “small” and is

3 cups

12-oz. tub is size “large” and is

4˝ cups

16-oz. tub is “jumbo” and is
6 cups.
Always stir flour with a whisk or large spoon before measuring for a recipe. Flour in a canister or bag settles down and becomes compact. If you just dip down with your measuring cup, you might get more than your recipe calls for, which could ruin your recipe. This is especially true for baked items, when correct measuring is critical.
This big beautiful Blueberry Cake is from the 1980’s.   It was a favorite at a time when so many recipes were created using two popular convenience ingredients, cake mixes and Cool Whip.
It’s a great 4th of July dessert for your holiday dinner but it needs to be kept in the fridge until ready to serve so make it early in the day or the day before you plan to serve it. I place the bottom layer on a 9-inch cardboard cake board so I can place on a pretty cake stand and then covered, back into the fridge where it needs to be kept between servings.
Bon Appetit!

Blueberry Cake


Cake: (package directions):

1, (16.5 oz.) pkg. Duncan Hines

    French Vanilla Cake Mix

3 large eggs

1 cup water

1/3 cup vegetable oil  


1, 8-oz. pkg. cream cheese,

    softened at room temperature

˝ cup granulated sugar

˝ cup powdered sugar

1, 12-oz. tub Cool Whip


1 ( 20-oz) can Comstock

   Blueberry Pie Filling


Preheat oven to 325 degrees. Grease the bottom and sides of 3, 9-inch round cake pans (I use Pam for Baking and line them with waxed paper, cutting circles to fit snuggly in bottom of pans). According to package directions: In large mixing bowl blend the cake mix, water, oil and eggs on low speed, then increase the speed to medium and beat for 2 minutes. I use a timer because this makes the batter beautiful, fluffy and smooth. Pour evenly into the 3 cake pans Bake about 25 minutes till a tooth pick inserted in center comes out clean. Cool cake layers in pans for 15 minutes and turn them upside down on wire cake coolers and peel off waxed paper. Cool completely.


 Meanwhile combine the softened cream cheese, granulated sugar, powdered sugar and Cool Whip in a large mixing bowl and beat until nice and fluffy. To frost cake: Place one cooled cake layer upside down on cake plate or whatever you are going to store and serve cake. Alternate:cake layer, Cool Whip, and ˝ of the can of Blueberry Pie filling. Repeat with 2nd layer, upside down (using the rest of the pie filling). Then place the 3rd cake layer right side up, and frost the top of the cake and side with the remaining frosting mixture.  Refrigerate till ready to cut and serve.

Under Construction
Finish plain, or decorate as desired
Recipe Archives
July, 2016