Chocolate Fruit Basket Cake

Not too shabby for not making a cake in a long time. I present you the Chocolate Fruit Basket Cake that I made for the Center for Residence Life's Staff Assistants Appreciation Day! YUM!

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 can (16 ounces) chocolate frosting
• 11 Kit Kat candy bars (1-1/2 ounces each)
• 2 pounds fresh strawberries
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 2 tablespoons apricot preserves, warmed
• Fresh mint leaves, optional

Directions

• Prepare and bake cake according to package directions, using two greased 9-inches round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired. Makes 12 servings.

TIP:
To keep the cake stand clean while frosting, line the edge with 3-inches strips of waxed paper. Center the first cake layer over the strips. When finished frosting, carefully remove strips one piece at a time.