1 cup butter
1/2 cup white sugar
1 1/2 cups fresh blueberries
1 cup raspberries
1 cup fresh rose hips
1 cup strawberries, sliced
1 cup chocolate syrup
1 1/2 cups white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the blueberries, raspberries, rose hips, strawberries, chocolate syrup and sugar. Set aside.
Stir butter, sugar, blueberries, raspberries, rose hips, and strawberries into the blueberry mixture until just blended. Mix in with the blueberry mixture until just blended. Pour batter into prepared pan.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes, then turn out onto a wire rack. Allow to cool completely before frosting. Frost with strawberry frosting.
In a large bowl, cream together the white sugar and butter until light and fluffy. Beat in the flour, baking soda, salt, garlic powder and blueberry frosting. Beat in the strawberries, then beat in the reserved blueberry filling. Transfer to the pan and sprinkle with chocolate frosting. Refrigerate for at least 2 hours before serving.
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