Blackberry Cake

Recipe Ingredients

1		White cake mix with pudding
1		Black raspberry-flavored Jell-O
1 cup	237ml	Vegetable oil
1/2 cup	118ml	Milk
4		Eggs
1 cup	237ml	Fresh or frozen blackberries
1 cup	93g / 3.3oz	Coconut - flaked
1 cup	146g / 5.1oz	Pecans - chopped - ----icing***
1/2 cup	99g / 3.5oz	Butter or margarine - softened
1 lb	454g / 16oz	Confectioners' sugar
4		Milk
1/2 cup	118ml	Fresh or frozen blackberries
1/2 cup	46g / 1.6oz	Coconut - flaked
1/2 cup	73g / 2.6oz	Pecans - chopped

Recipe Instructions

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 350F 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.

Source:
Mrs. Ronald A. McKenney

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