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Blackberry Cake

1 Box White cake mix with Pudding (18 1/2 oz)
1 pk 3 oz Black raspberry-flavored gelatin
1 c Vegetable oil
1/2 c Milk
4 Eggs
1 c Fresh or frozen blackberries
1 c Flaked coconut
1 c Chopped pecans

1/2 c Butter or margarine, softened
1 lb Confectioners' sugar
4 tb To 5 Milk
1/2 c Fresh or frozen blackberries, crushed
1/2 c Flaked coconut
1/2 c 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.

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