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Blackberry Cake
Ingredients:
1 box (18 1/2 oz.) white cake mix with pudding
1 pkg. (3 oz.) black raspberry-flavored gelatin
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, softened
1 lb. powdered sugar
4 to 5 Tbs. milk
1/2 c. fresh or frozen blackberries
1/2 c. flaked coconut
1/2 c. chopped pecans
1 box (18 1/2 oz.) white cake mix with pudding
1 pkg. (3 oz.) black raspberry-flavored gelatin
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, softened
1 lb. powdered sugar
4 to 5 Tbs. milk
1/2 c. fresh or frozen blackberries
1/2 c. flaked coconut
1/2 c. chopped pecans
Directions:
In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition. Fold in blackberries, coconut and pecans. Pour into 3 greased 9" round baking pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in pans 10 minutes before removing to wire racks. For icing, cream butter in a mixing bowl. Add sugar and milk; beat until desired consistency is reached. Stir in blackberries, coconut and pecans. Frost tops of 2 layers; stack on serving plate with plain layer on top. Frost top and sides of cake.
Makes 12-16 Servings
In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition. Fold in blackberries, coconut and pecans. Pour into 3 greased 9" round baking pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in pans 10 minutes before removing to wire racks. For icing, cream butter in a mixing bowl. Add sugar and milk; beat until desired consistency is reached. Stir in blackberries, coconut and pecans. Frost tops of 2 layers; stack on serving plate with plain layer on top. Frost top and sides of cake.
Makes 12-16 Servings
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