Things You'll Need:
- 1 pound cake mix
- Shortening
- All purpose flour
- 1 pint whipping cream
- 4 tbsp. sugar
- 16 oz. frozen blueberries
- 1 1/2 cups strawberry jelly
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Step 1
Mix the pound cake, and preheat the oven as directed on the package. Smear a thin layer of shortening on the sides and bottom of a loaf pan, and dust it lightly with flour. Pour enough cake batter into the pan to cover the bottom of the pan about 1/2-inch deep.
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Step 2
Use a spoon to glop strawberry jelly "blood" over the batter. Dribble it in areas, and make small pools in other areas. Continue layering batter and jelly until you finish by covering the jelly with the last of the batter.
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Step 3
Bake the cake according to the directions on the box. Remove the cake from the pan and allow it to cool on a wire rack for about 45 minutes.
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Step 4
Pour the whipping cream in a small mixing bowl and whip it on high speed until it begins to thicken. Beat in the sugar and continue beat the mixture until it forms stiff peaks.
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Step 5
Swirl about 2 to 3 tbsp. of strawberry jelly through the whipped cream, but don't mix it. Put the whipped cream in the refrigerator to chill.
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Step 6
Let the blueberries thaw slightly, and put them in a resealable plastic bag. Seal the bag tightly, and use your hands or a rolling pin to mash the berries. Don't pulverize them, but leave them somewhat intact. This is the clotted blood cake topping.
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Step 7
Slice the cooled pound cake and arrange it on a serving dish. Spoon blueberry blood clots and bloody whipped cream in separate bowls next to the cake, and them to top the pathology pound cake.
