Red White And Blue Chocolate Cake

• 2 sticks Softened Butter
• 1-2/3 cup Granulated Sugar
• 3 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk
• 1 package Instant Chocolate Pudding Mix (3.3 Oz Size)
• 2 cups Cake Flour
• 2/3 cups Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 cups Cold Water
• 1/2 pints Heavy Cream
• 1/4 cups Powdered Sugar, Plus 3 Tablespoons For The Berries
• 1 cup Blackberries
• 1 cup Sliced Strawberries
• 1 cup Blueberries
• 1 cup Raspberries

1. Preheat oven to 350u0b0F.
2. In a mixer cream together butter, sugar, eggs and vanilla. Add buttermilk and pudding mix and beat on low speed until combined. In a separate bowl sift together flour cocoa, baking soda, baking powder, and salt. Slowly add to the butter mixture, alternating with the water. Blend until just combined. It is okay if the batter is a little lumpy.
3. Pour into a greased and floured 9x13 pan and bake for 30-35 minutes until a knife comes out clean. Allow to cool fully.
4. In a large cold bowl whip cream and 1/4 cup powdered sugar together until peaks form. Spread on top of the cake like frosting.
5. In a bowl combine the berries and remaining 3 tablespoons powdered sugar. Gently toss berries with your hands until the sugar is fully dissolved and the berries are well mixed. Using a slotted spoon, scoop the berries onto the top of the cake. Cut and serve immediately. Store any leftovers in the fridge.

butter, sugar, eggs, vanilla, buttermilk, chocolate pudding, flour, cocoa, baking soda, baking powder, salt, water, ubc, blackberries, strawberries, blueberries, raspberries

Taken from tastykitchen.com/recipes/holidays/red-white-and-blue-chocolate-cake/ (may not work)