Lemon Blackberry Cake

Recipe by Wildflour
READY IN: 1hr
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box lemon cake mix
  • 1
    (3 1/2 ounce) box instant lemon pudding
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 1
    tablespoon lemon juice, I used concentrate
  • 23 - 1
    cup blackberry jam (for 8 " or 9 inches layer cake)
  • 2
    (1 lb) cans lemon frosting
  • 1
    pint fresh blackberries, for garnish (optional)
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DIRECTIONS

  • Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
  • Cool 10 minutes.
  • Invert cakes from pans onto rack to cool.
  • Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
  • Let cool completely.
  • Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
  • Top with second cake. (Jam side up.).
  • Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
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