Yield: 12 servings
|1||Box White cake mix with|
|Pudding (18 1/2 oz)|
|1 pack||3 oz Black raspberry-|
|1 cup||Vegetable oil|
|½ cup||Butter or margarine,|
|1 pounds||Confectioners' sugar|
|4 tablespoons||To 5 Milk|
|1 cup||Fresh or frozen|
|1 cup||Flaked coconut|
|1 cup||Chopped pecans|
|½ cup||Fresh or frozen|
|½ cup||Flaked coconut|
|½ cup||Chopped pecans|
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