Blackberry Surprise

• Crunch Topping
• 1/2 Cup (from an 18.25-oz box) yellow cake mix
• 1/3 cup packed brown sugar
• 3 tablespoons cold butter, cut into small pieces
• 1/2 cup finely chopped pecans
• Filling
• 1 8-oz package cream cheese, softened
• 2 tablespoons Blackberry Jam
• 1/2 teaspoon almond extract
• 1/4 cup powdered sugar
• 1/3 cup finely chopped pecans
• Cake
• Remaining cake mix
• 1 8-oz package cream cheese, softened
• 1/2 cup melted butter
• 1 teaspoon almond extract
• 3 egg whites
• 1 egg
• 1 cup frozen blackberries
• 1 teaspoon sugar

1. 1.teat oven to 350F. Lightly spray a 9-in springform pan with tonstick spray.
2. 2.topping: Put first 3 ingredients in a small bowl. Cut with a pasty
3. cutter until mixture resembles small peas. Stir in pecans. Put in
4. freezer until ready for use.
5. 3.tilling: With mixer, cream cheese, blackberry jam, powered
6. suger and almond extract. Stir in pecans.
7. 4.take: Sprinkle frozen blackberries with sugar and set aside. tombine the first 6 ingredients in a large mixing bowl; with
8. mixer, beat at medium speed until smooth. fold in blackberries.
9. Pour half of the batter into the bottom of springform pan,
10. smooth out to edge of pan. Add filling, spoonful at a time, over the bottom layer. Pour remaining batter over filling. Add
11. topping over top of cake.
12. 5.take 1 hour 10 minutes or until wooden toothpick inserted in tiddle of cake comes out clean (cake may settle in middle, that's okay)
13. 6.tool completely in pan on wire rack. Run a knife around edge tf pan sides. Loosen cake from pan bottom with a wide tpatula; slide cake onto serving plate.

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Taken from www.epicurious.com/recipes/member/views/blackberry-surprise-1211270 (may not work)