Blueberry Layer Japanese Sponge Cake with Cream Cheese Buttercream Frosting

 

 

Proverbs 12:15

    [15] 

    The way of a fool is right in his own eyes,

        but a wise man listens to advice.

An ej original recipe!

1 pkg Castella Japanese sponge cake from Costco, contains 3 pkg, I only used 2, cut in half and remove paper stuck to bottom

1/2 c Blueberry preserves warm in microwave until its a little runny 

Set aside

Cream cheese buttercream frosting 

4 oz of softened cream cheese

1t Vanilla favoring 

1/4 c Softened Butter

2 c powdered sugar

4 oz thawed cool whip

Using electric hand mixer, whip cream cheese, then add butter and vanilla.

After its whipped add 1/2 c of powered sugar, whip then add the rest of the powdered sugar.

Whip until incorporated and then whip in the cool whip.

It should hold together. 

Set aside.

Put cake bottom half on plate, spread 1/2 of blueberry preserve on top, then cover with some buttercream.

Set the top part of cake on that layer and repeat.

Refrigerate leftover buttercream for    

cupcakes or waffles.