Blackberry Cake

Name: Blackberry Cake
Ingredients: 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; 12 cup milk; 4 eggs; 1 cup fresh blackberries or 1 cup frozen blackberrie; 1 cup flaked coconut; 1 cup chopped pecans (optional); 12 cup butter, softened; 1 lb confectioners' sugar; 4 -5 tablespoons milk; 12 cup fresh blackberries or 12 cup frozen blackberrie, crushed; 12 cup flaked coconut (optional); 12 cup chopped pecans (optional)

14 ingredients

14 steps

Ingredients

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
12 cup milk
4 eggs
1 cup fresh blackberries or 1 cup frozen blackberrie
1 cup flaked coconut
1 cup chopped pecans (optional)
12 cup butter, softened
1 lb confectioners' sugar
4 -5 tablespoons milk
12 cup fresh blackberries or 12 cup frozen blackberrie, crushed
12 cup flaked coconut (optional)
12 cup chopped pecans (optional)

Directions

1

In a large mixing bowl, combine the cake mix, gelatin, oil and milk until blended.
2

Add eggs, one at a time, beating well after each addition.
3

Fold in the blackberries, coconut and pecans.
4

Pour into three greased 9- inches round baking pans.
5

Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6

Cool for 10 minutes before removing to wire racks to cool completely.
7

For icing, cream butter in a small mixing bowl.
8

Add sugar and milk; beat until icing achieves desired consistency.
9

Stir in the blackberries, coconut and pecans.
10

Spread icing between layers and over the top and sides of cake.
11

Yield: 12-16 servings.
12

**NOTE**.
13

Substitute the gelatin and blackberries with your desired flavor.
14

I have done strawberry (my FIL's favorite) and other flavors as well.