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Blackberry Cake
Blackberry Cake

Blackberry Cake

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box (18 1/2-oz.) white cake mix with pudding
1 pkg (3 oz.) black raspberry flavored gelatin (raspberry is fine)
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup blackberries fresh or frozen (fresh is best or 2 1/2 cup if not using nuts and coconut)
1 cup coconut
1/2 chopped pecans
Icing:
1/2 cup butter or margarine, softened
1 lb box confectioners’ sugar (powered)
tsp 4 to 5 milk (1/2 and 1/2 is fine)
1/2 cup fresh berries - it is here where the omitting of ingredients can cause not so stiff icing. Consider more butter for thickening
1/2 cup flaked coconut
1/2 cup chopped pecans
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Let's Make It
1
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 the blackberries, coconut and pecans.
2
Pour into three greased round baking pans.
3
Bake at 350 degrees F for 25 to 30 minutes, or until cake tests done. Cool in pans 10 minutes and then transfer to wire rack.
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