Blackberry Cake
Ready In: 50 mins
Serves: 12-16
Ingredients
- 1 (18 1/4ounce) 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)
ICING
- 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)
Directions
- 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.
- **NOTE**.
- Substitute the gelatin and blackberries with your desired flavor. I have done strawberry (my FIL's favorite) and other flavors as well.
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