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Blackberry Cake

Blackberry Cake
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
12-16 ServingsPrep: 20 min. Bake: 25 min. + cooling

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

  • 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.
  • 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.
  • For icing, cream butter in a small bowl. Add sugar and milk; beat
© Taste of Home 2013

2 of 2

Blackberry Cake (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 590 calories, 35 g fat (10 g saturated fat), 70 mg cholesterol, 320 mg sodium, 66 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013