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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.Doris Martin, Bostic, North Carolina Ingredients:
1 package white cake mix (regular size) |
1 package (3 ounces) raspberry or black cherry gelatin |
1 cup canola oil |
1/2 cup milk |
4 eggs |
1 cup fresh or frozen blackberries |
1 cup flaked coconut |
1 cup chopped pecans |
icing: |
1/2 cup butter, softened |
3-3/4 cups confectioners' sugar |
4 to 5 tablespoons milk |
1/2 cup fresh or frozen blackberries, crushed |
1/2 cup flaked coconut |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
3. For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake. Yield: 12-16 servings.
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