Blackberry cake
12 servings
Ingredients
| Quantity | 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 |
Directions
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