1 (1 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup chocolate syrup
1 (15 ounce) can sweetened blueberry spread
1 (19 ounce) can frozen blueberries, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
Combine cake mix, pudding mix, chocolate syrup and blueberries. Press two batter-sized icing packets into the bottom and two small cakes into the top of the prepared pans.
Place both blueberry drips on each cake. Brush each with enough blueberry syrup to make it sticky like molasses. Using your fingers, prick the tops of the cakes with needle chalk, and press the icing onto the bottoms using a fork. Seal edges of two cake pans using a piece of waxed paper or chocolate glove wrapped around the circumference of the cake.
Place a large baking sheet or roasting rack on the baking sheet for this purpose. Arrange cake rolls on a medium baking sheet. Brush blueberries on top of the cake. Continue subsequent layers of cake using paddle attachment or floured hands.
Bake in preheated oven for 45 minutes, until golden. Cool completely before frosting. (Note: The blueberries can be frozen on the baking sheet.)
Frost top of cake with orange frosting using chocolate frosting or egg white frosting. Repeat with remaining cake layers, blueberries and remaining frosting.