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
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 sweetened shredded 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 sweetened shredded coconut
- 1/2 cup chopped pecans
Reviews
This cake is a cross between an italian creme cake and blackberry. I love not having the spice of traditional blackberry. Cannot go wriong with coconut and nuts (i use which ever I have on hand, pecan or walnut) Only after my fifth or sixth time making it did I perfect the icing ... ONLY use 2 tablespoons of milk with the juice of the CRUSHED blackberries, otherwise it is way to soupy to stay on the edges of the cake.
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Yum! this is so good, you can really taste the the pecans & blackberries even after it is baked.
I didn't have raspberry jello so I substituted strawberry, also used almonds instead of pecans because it's all I had. This cake is wonderful, moiste, flavorful, and simple to make.
OMG! Do not miss out on this cake! You will get rave reviews every single time you make it. By far this is my favorite cake ever, so moist and dense, the texture is nice and oh the flavor amazing. Just for cost reasons I omit the pecans but I'm sure it a wonderful addition.
I love this recipe but I did make a change to it. I actually use lemon gelatin. It tastes less artificial to me. I make this cake several times a year. It is dense and moist and as I said, I love it. Would (and have) recommended it to others. One other thing I did differently. I actually use a lemon glaze in place of the frosting.
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