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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
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    16 servings

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

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 until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.
Nutrition Facts
1 piece: 590 calories, 35g fat (10g saturated fat), 70mg cholesterol, 320mg sodium, 66g carbohydrate (50g sugars, 3g fiber), 5g protein.

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