This is a wonderful tasting cake and I absolutely love the icing. It is so light, not too sweet and just perfect for this cake. I also love the blueberry and strawberry flavors that are in almost every bite. I made this cake for Memorial day upon the request of my mother, Jeanie. As soon as it was served up it quickly disappeared.
Now I will say this, I got this recipe from Taste of Home and they have changed the amounts of ingredients and directions several times. So the next time I make it I will re-adjust to my liking and update for you all.
Line bottoms of 2 9-inch round baking pans with parchment paper. Spray it with cooking spray. Combine all ingredients for cake in a large bowl and mix on low speed for a minute and then beat for 2 minutes on medium speed. Pour into prepared pans and bake at 350 degrees for 25-30 minutes till toothpick comes out clean. Cool cakes completely in pans on wire racks.
For strawberry gelatin, combine strawberries, water and sugar in a small saucepan and bring to a boil. Reduce heat, simmer uncovered for 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat these steps for blueberry gelatin.
Using a wooden skewer, pierce the tops of cakes to within 1 inch of edge; twist the skewer gently to make slightly large holes. Gradually pour cooled strawberry mixture over one cake. Make sure to fill each hole. Repeat with blueberry mixture on other cake. Refrigerate covered overnight.
Next day, in a large bowl beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Remove cakes from refrigerator and run a knife around edges of pans to loosen cakes. Remove cakes from pans and paper.
Ice the top of one of your cakes and place the other one on top. Now ice the entire cake and decorate to your liking with festive sprinkles or different colored icings. Chill for at least 1 hour before serving.