1 box yellow cake mix
2 sticks butter
3 eggs
1 1/3 c. evaporated milk
1 tsp. vanilla

Mix all ingredients together and bake in 3 (9 inch) pans at 350 degrees for 25 minutes.

ICING:

1 lg. (12 oz.) carton whipped dairy topping
1 (8 oz.) pkg. cream cheese (softened to room temperature)
1/2 c. confectioners' sugar
1/2 c. granulated sugar
1 tsp. vanilla
1 or 2 cans of blueberry pie filling (I use 1 1/2 cans)

Allow the cake layers to cool. Combine the whipped topping, cream cheese, sugar and vanilla, and frost the layers inserting blueberry filling. Allow the pie filling to drizzle down the sides. Keep cake refrigerated. Delicious when made more than 24 hours before serving.

P. S. Chocolate mix and cherry pie filling is also good.