Blackberry Cake

8 ingredients
3 steps

Ingredients

  • 1 c. blackberries (fresh or canned)
  • 6 Tbsp. reserved blackberry juice
  • 1 (18 1/2 oz.) box white cake mix
  • 1/2 c. milk
  • 1/4 c. water
  • 3/4 c. vegetable oil
  • 1 (3 oz.) pkg. black raspberry Jell-O
  • 4 large eggs (room temperature)

Directions

  1. 1
    Puree 1 cup blackberries in blender. Strain and reserve juice. Reserve 6 tablespoons for cake and 6 tablespoons for icing.
  2. 2
    In a large bowl, combine all ingredients except eggs. Add eggs, one at a time, and beat well for 2 minutes on high speed.
  3. 3
    Spoon batter into greased and floured tube pan. Bake at 350° for 50 minutes or until tests done. Cool and frost.

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