Red Velvet Crepe Cakes

*Fourth of July Collection-PREP: 1-1/4 hours COOK: 25 minutes 1 package (18-1/4 oz) red velvet cake mix 2-3/4 cups whole milk 1 cup all-purpose flour 3 eggs 3 egg yolks 1/4 cup butter,melted 3 teaspoons vanilla extract FROSTING: 5 packages (3 oz each) cream cheese, softened 1-1/4 cups butter,softened 1/2 teaspoon salt 12 cups confectioners' sugar 5 teaspoons vanilla extract Fresh blueberries,optional *In a large bowl, combine the red velvet cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.*Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt the pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.*For the frosting, in a large bowl, beat the cream cheese,butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.*To assemble two crepe cakes, place one crepe on each of the two cake plates. Spread each with one rounded TB frosting to within 1/2 inches of edges. Repeat layers until all crepes are used. Spread the remaining frosting over tops and sides of crepe cakes. Garnish with berries if desired.Yield: 2 crepe cakes (8 servings each)(Source: Taste of Home & photo also)