Blackberry Cake Recipe
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Blackberry Cake
1 White cake mix with pudding
1 3 oz pkg black raspberry-fla
1 cup Vegetable oil
1/2 cup Milk
4 Eggs
1 cup Fresh or frozen blackberries
1 cup Flaked coconut
1 cup Chopped pecans
ICING
1/2 cup Butter or margarine, softene
1 lb Confectioners' sugar
4 Milk
1/2 cup Fresh or frozen blackberries
1/2 cup Flaked coconut
1/2 cup Chopped pecans
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 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.
Serves: 12 |
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