Prep 20 mins
Cook 30 mins
From Taste of Home. When given a choice, my mom requests this birthday cake every year. I don't usually put the nuts in the batter; for a lovely presentation - set aside some white frosting without the added coconut, pecans and blackberries. Use the icing with these additions in between the layers and use the plain white to frost the cake. Press the chopped nuts and coconut into the sides of the cake only, then pipe a frosting border around the top of the cake. You can garnish with fresh blackberries, if you wish.
- 1 (18 1/4 ounce) package white cake mix
- 1 (3 ounce) package raspberry gelatin powder or 1 (3 ounce) package black cherry gelatin
- 1 cup vegetable oil
- 1⁄2 cup milk
- 4 eggs
- 1 cup fresh blackberries or 1 cup frozen blackberrie
- 1 cup flaked coconut
- 1 cup chopped pecans (optional)
- 1⁄2 cup butter, softened
- 1 lb confectioners' sugar
- 4 -5 tablespoons milk
- 1⁄2 cup fresh blackberries or 1⁄2 cup frozen blackberrie, crushed
- 1⁄2 cup flaked coconut (optional)
- 1⁄2 cup chopped pecans (optional)
- In a large mixing bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition.
- Fold in the blackberries, coconut and pecans.
- Pour into three greased 9- inches round baking pans.
- Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing to wire racks to cool completely.
- For icing, cream butter in a small mixing bowl.
- Add sugar and milk; beat until icing achieves desired consistency.
- Stir in the blackberries, coconut and pecans.
- Spread icing between layers and over the top and sides of cake.
- Yield: 12-16 servings.
- Substitute the gelatin and blackberries with your desired flavor. I have done strawberry (my FIL's favorite) and other flavors as well.