Blackberry Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1: White cake mix with pudding,
1: 3 oz pkg black raspberry-fla,
1 cup: Vegetable 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 or margarine, softene
1 lbs: Confectioners sugar,
4: Milk,
1/2 cup: Fresh or frozen blackberries,
1/2 cup: Flaked coconut,
1/2 cup: Chopped pecans,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp