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INGREDIENTS
3 CUPS KIEPERSOL TEXAS ARTIZE
1/2 CUP SUGAR
1/4 CUP ORANGE JUICE
1/4 CUP FRESH BLUEBERRIES
1/2 CUP FRESH RASPBERRIES
1/2 CUP FRESH STRAWBERRIES
1 BOX CHOCOLATE CAKE MIX
2 CUPS HEAVY WHIPPING CREAM
1/4 CUP POWDERED SUGAR

PREPARATION
Combine wine, sugar, berries and orange juice in a large sauce pan over medium-high heat. Bring to a simmer and let simmer for about 25 minutes until it becomes thicker. Let cool.  This syrup can be used for this recipe or as a topping for your favorite pancakes or ice cream!

While the syrup is simmering, prepare the cake according to the directions on the box. After the cake is done baking, let cool for 5 minutes then take the end of a wooden spoon and poke holes all over the top of the cake. 

Pour the cooled syrup over the top of the cake after the holes have been poked in it. Let the syrup soak in. Prepare the fresh whipped cream by combining the heavy whipping cream and powdered sugar in a bowl and whipping with an electric mixer until stiff peaks formed. Spread the fresh whipped cream over the top of the cake and refrigerate for at least 2 hours. Before serving, pull cake out of the refrigerator and let come to room temperature. Enjoy!

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