Lemon Blackberry Cake Recipe

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Ingredients:

Serving

1 (18 1/4 oz) box lemon cake mix
1 (3 1/2 oz) box instant lemon pudding
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
1 tbsp lemon juice
2/3-1 cup blackberry jam (for 8 or 9 inches layer cake)
2 (1 lb) cans lemon frosting
1 pint fresh blackberries, for garnish (optional)

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	327.46 Kcal (1371 kJ)
Calories from fat	131.54 Kcal
		% Daily Value*
Total Fat	14.62g	22%
Cholesterol	81.84mg	27%
Sodium	117.52mg	5%
Potassium	326.76mg	7%
Total Carbs	130.5g	43%
Sugars	19.12g	76%
Dietary Fiber	7.26g	29%
Protein	4.99g	10%
Vitamin C	91.2mg	152%
Iron	2.5mg	14%
Calcium	72mg	7%

Amount Per 100 g
Calories	100.06 Kcal (419 kJ)
Calories from fat	40.19 Kcal
		% Daily Value*
Total Fat	4.47g	22%
Cholesterol	25.01mg	27%
Sodium	35.91mg	5%
Potassium	99.85mg	7%
Total Carbs	39.88g	43%
Sugars	5.84g	76%
Dietary Fiber	2.22g	29%
Protein	1.53g	10%
Vitamin C	27.9mg	152%
Iron	0.8mg	14%
Calcium	22mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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