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  

Frosting:

1, 8-oz. pkg. cream cheese,

    softened at room temperature

½ cup granulated sugar

½ 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 ½ of the can of Blueberry Pie filling. Repeat with 2^nd layer, upside down (using the rest of the pie filling). Then place the 3^rd 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.