Here is the cake recipe:
Kate's Birthday Cake
(Berry Angel Delight by Betty Crocker)
1 cup heavy whipping cream
2 Tb sugar
2 cups (3 containers) Yoplait Custard Style vanilla yogurt
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries
1. Beat whipping cream and sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold in yogurt.
2. Place cake pieces into large bowl; fold in yogurt mixture. Gently mix berries together in medium bowl.
3. Spoon half of the cake mixture into 9-inch spring-form pan; PRESS FIRMLY INTO PAN WITH RUBBER SPATULA. Top with half of berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut into wedges. 10-12 servings.
It costs me an average of $20.00 to make this cake. When the fruit is on sale, it is cheaper to create. It's worth the effort and tastes fabulous.