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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (15-ounce) cans blackberries, undrained |
1/2 cup all-purpose flour |
1 cup butter or margarine, softened |
2 cups sugar |
4 eggs |
2 1/2 cups all-purpose flour |
3 tablespoons cocoa |
1 tablespoon plus 1 teaspoon baking soda |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon vanilla extract |
caramel cream frosting |
Directions:
1. Drain blackberries, reserving 1/2 cup juice. Dredge blackberries in 1/2 cup flour.
2. Combine butter and sugar in a large mixing bowl, beating well. Add eggs, one at a time, beating well after each addition.
3. Combine 1/2 cups flour, cocoa, soda, and spices; add to creamed mixture alternately with blackberry juice, beginning and ending with flour mixture. Beat well after each addition. Stir in blackberries and vanilla.
4. Pour batter into 3 greased and floured 9 - inch round cake pans. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Caramel Cream Frosting between layers and on top and sides of cake.
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