Double Blackberry Cake

I'm not big on blackberries but since everyone else likes them I had to try this recipe out of an old TOH magazine. This is super good and could probably be easily adapted to any berry by changing the jello.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 cake

Ingredients

• Cake

• 1 (18 1/2ounce) box  white cake mix with pudding
• 1 (3 ounce) box  jello blackberry gelatin
• 1  cup canola oil
• 1⁄2 cup milk
• 4  eggs
• 1  cup blackberry (fresh or frozen)
• 1  cup 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, crushed (or frozen)
• 1⁄2 cup coconut
• 1⁄2 cup  chopped pecans (optional)

Directions

1. In a large mixing bowl combine cake mix, Jell-O, oil and milk. Mix until blended.
2. Add eggs, one at a time, beating well after each addition.
3. Fold in blackberries, coconut, and pecans.
4. Pour into 3 grased 9" round baking pans and bake at 350 for 25-30 minutes.
5. Cool 10 minutes before removing from pans.
6. For icing, cream butter.
7. Add sugar and milk until reaches desired consistency.
8. Stir in blackberries, coconut and pecans.
9. Frost between layers, the top and sides of completely cooled cake.