Summer Berries Cake

Mmm, what is better than using fresh berries in the summer in a sweet dessert!? Nothing! I revamped this barrel cake from another one I have seen using kit kat bars. I love thick fillings and knew by the time I layered the entire cake, it would be WAY taller than a kit kat bar, so I used full Hershey bars. The flavor of cake can also be alternated according to your liking.

Grease cake pans

Barrel Sides: 15 Hershey Bars (8 in round)

Vanilla Butter Cake:

         -3 eggs
           -1 3/4 cups sugar
           -1 1/2 teaspoon vanilla
           -1 stick butter or 1/2 cup vegetable oil
           -1 1/4 cup milk
           -2 1/4 cups flour
       -2 1/4 teaspoons baking powder

Step 1- Mix eggs, sugar, butter,and vanilla until well blended. Pour in milk.

Step 2- Stir in flour and baking powder and mix until smooth.

Bake at 355°F for 38-40 minutes

Let completely cool

Step 3-Pull out chilled filling and place about a 1″ thick layer on top of first layer.Set aside leftover filling.

Step 4-Stack 2nd layer. Use frosting to coat the top and sides of the cake. This doesn’t have to look clean cut because none of it will be seen.

Step 5-Unwrap, and place Hershey bars around cake; letters facing inward. Once all bars are placed, use the remaining filling to top the rest of the cake. Distribute even layer.

Step 6-Place/arrange berries on top.

Filling:

         -1 cup strawberry yogurt
           -1/4 cup sugar
           -2 cups sliced fresh strawberries
           -2 cups thawed Cool Whip

Mix the yogurt and the sugar thoroughly. Fold in strawberries and whip cream. Place in refrigerator until used.

Frosting:

You can choose whichever frosting you like, store bought or homemade. The only reason I choose to go with the store bought this time is because, in this cake, it’s basically just used as a “glue” for the sides to attach the Hershey bars.

-1 can of cream cheese frosting

Topping:

-Variety of berries

Pretty Sweet Deal!