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