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Blackberry CakeRecipe : Blackberry Cake
Procedure :
1 White cake mix with pudding 1 3 oz pkg black raspberry-fla 1 c Vegetable oil 1/2 c Milk 4 Eggs 1 c Fresh or frozen blackberries 1 c Flaked coconut 1 c Chopped pecans -----icing----- 1/2 c Butter or margarine; softene 1 lb Confectioners' sugar 4 Milk 1/2 c Fresh or frozen blackberries 1/2 c Flaked coconut 1/2 c Chopped pecans In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition. Fold in blackberries, coconut and pecans. Pour into three greased 9-inch round bak pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks. Icing: Cream butter in a mixing bowl. Add sugar and milk; beat until des consistency is reached. Stir in blackberries, coconut and pecans. Frost to of two layers; stack on serving plate with plain layer on top. Frost top a sides of cake. |
