• 1 pkg. (2-layer size) chocolate cake mix
  • 1 cup sour cream
  • 2/3 cup icing sugar
  • 3 cups Whipped Topping, thawed
  • 1 cup sliced Ontario strawberries
  • 1/2 cup Ontario blueberries



  1. Preheat the oven to 350°F. Grease and lightly flour 2 (9-inch) cake pans. Line bottoms with wax paper.
  2. Prepare the cake mix according to package directions and pour evenly into prepared pans.
  3. Bake for 20 min. or until toothpick inserted in centre comes out clean. Cool 10 min; remove from pans. Immediately remove wax paper and let cool completely.
  4. Beat the sour cream and icing sugar in large bowl with wire whisk until well blended. Add whipped topping; mix well. Set aside. Toss strawberries and blueberries in separate bowl; set aside.
  5. Cut each cake in half horizontally to create 4 layers in total. Place 1 of the cake rounds on a large dessert plate; spread with 1/2 cup of the whipped topping mixture. Top with 1/2 cup of the berry mixture and an additional 1/2 cup of the whipped topping mixture.
  6. Continue with two more layers of the same and finish with the fourth cake layer. Top cake with remaining whipped topping mixture and garnish with fresh mint and additional berries, if desired. Refrigerate until ready to serve. Store leftover dessert in refrigerator.