Blackberry Cake

• 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
• 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

1. 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.
2. Bake at 350u0b0 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.
3. 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.

white cake, raspberry, canola oil, milk, eggs, blackberries, coconut, pecans, butter, sugar, milk, frozen blackberries, coconut, pecans

Taken from www.tasteofhome.com/recipes/blackberry-cake/ (may not work)