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Blackberry Cake

 

This cake was visually pretty and I recieved alot of compliments on it. A very moist cake.
79

Yield

12

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 each cake mix, white
with pudding
3 ounces jello
black raspberry
1 cup vegetable oil
½ cup milk
4 large eggs
1 cup blackberries
fresh or frozen
1 cup coconut
flaked
*
1 cup pecans
chopped
Icing
½ cup butter
or margarine, softened
1 pound powdered sugar
4 teaspoons milk
½ cup blackberries
fresh or frozen
½ cup coconut
flaked
*
½ cup pecans
chopped

Directions

In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition.

Fold in blackberries, coconut and pecans.

Pour into three greased 9-inch round bak pans.

Bake at 350℉ (180℃) for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks.

Icing: Cream butter in a mixing bowl.

Add sugar and milk; beat until des consistency is reached.

Stir in blackberries, coconut and pecans.

Frost to of two layers; stack on serving plate with plain layer on top.

Frost top a sides of cake.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 71856% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 377mg 16%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 7%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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