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Blackberry Cake


Recipe (click to expand)

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.

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