Berry Pickers French Vanilla Cake

I made this for my daughter's birthday party, and no one could tell that it was vegan.  The cake was very moist, and the fruit was excellent (luckily her birthday is in the summer when fresh fruit is in season).

FILLING:
2 c. sliced fresh strawberries
2 c. whole strawberries
2 c. fresh raspberries
1 c. fresh blueberries
2 c. fresh blackberries
1 c. raspberry or blackberry jam

CAKE:
3 c. all-purpose flour
1 c. canola oil
2 c. sugar
3 tsp. baking soda
1/2 tsp. salt
2 Tbsp. cornstarch
1 1/2 c. soy milk
2 tsp. pure vanilla extract
2 tsp. pure almond extract
1 1/2 c. soy sour cream

FROSTING:
1 c. Smart Balance light margarine or soy margarine
8 c. powdered sugar
2 tsp. pure vanilla extract
2 tsp. pure almond extract

1. Combine cake ingredients in a medium mixing bowl and blend until well mixed. Dived batter between three eight-inch round baking pans that have been sprayed with non-stick oil spray. Bake at 375 degrees for 20- 25 minutes or until a toothpick inserted in the middle comes out clean. Invert on a cooling rack and cool completely.
2. Blend frosting ingredients until smooth and creamy.
3. To assemble cake, place one cake layer on a cake platter, spread with a thin layer of frosting and spread 1/2 cup of jam on the top of the cake. Put some sliced strawberries and raspberries on over the jam. Add another cake layer and repeat. Add the third layer and frost the entire cake, including the top and sides. Decorate the top and bottom edge of the cake with the remaining fresh fruit.

Place in the refrigerator to chill until ready to serve.

Yield: 20 servings

Tip: Spreading a little frosting in the center of your cake plate will keep the cake from sliding around. Even out the top of the cake with a knife, creating a little depression for the fruit to rest in.

Micheff Sisters "Holiday Dessert Buffet"

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