Blackberry cake

Yield: 12 servings

Measure Ingredient
1 Box White cake mix with
Pudding (18 1/2 oz)
1 pack 3 oz Black raspberry-
Flavored gelatin
1 cup Vegetable oil
½ cup Milk
½ cup Butter or margarine,
Softened
1 pounds Confectioners' sugar
4 tablespoons To 5 Milk
4 Eggs
1 cup Fresh or frozen
Blackberries
1 cup Flaked coconut
1 cup Chopped pecans
½ cup Fresh or frozen
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

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