Yield: 12 servings
Measure | Ingredient |
---|---|
1 \N | Box White cake mix with |
\N \N | Pudding (18 1/2 oz) |
1 pack | 3 oz Black raspberry- |
\N \N | Flavored gelatin |
1 cup | Vegetable oil |
½ cup | Milk |
½ cup | Butter or margarine, |
\N \N | Softened |
1 pounds | Confectioners' sugar |
4 tablespoons | To 5 Milk |
4 \N | Eggs |
1 cup | Fresh or frozen |
\N \N | Blackberries |
1 cup | Flaked coconut |
1 cup | Chopped pecans |
½ cup | Fresh or frozen |
\N \N | Blackberries, crushed |
½ cup | Flaked coconut |
½ cup | Chopped pecans |
ICING
In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition.
Fold in blackberries, coconut and pecans. Pour into three greased 9-inch round baking pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in pans 10 minutes before removing to wire racks.
Icing: Cream butter in a mixing bowl. Add sugar and milk; beat until desired consistency is reached. Stir in blackberries, coconut and pecans. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake. Yield: 12-16 servings.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995
Recipe By : Doris Martin, Bostic, North Carolina From: Marjorie Scofield Date: 04-05-95 (159) Fido: Cooking