Blackberry Cake With Cream Cheese Frosting

• 1 box (18.25 Oz. Box) Moist Yellow Cake Mix
• 4 whole Large Eggs
• 1 box (small Box, 3 Oz.) Raspberry Or Blackberry Jello
• 1/2 cups Oil
• 1/2 cups Water
• 14 ounces, weight (or 2/3 Of A 21 Oz. Can) Blackberry Pie Filling
• 1/2 cups Softened Butter
• 1/2 cups Softened Cream Cheese
• 1 teaspoon Vanilla
• 1 pound Confectioners Sugar

1. Preheat oven to 325 or 350 degrees. My oven bakes fast, so I bake at 325 degrees.
2. Mix cake mix, eggs, jello, oil and water in a large bowl until well blended. Gradually, stir in the pie filling. Pour into two greased and floured 9-in. pans or one 13x9 pan. Bake for 30 minutes. You can watch the cake, the baking time may vary just a little. I usually insert a toothpick until it comes out clean. Allow cake to cool!
3. Cream Cheese Frosting:
4. Beat softened cream cheese and softened butter until smooth. Add the vanilla to the mixture and blend. Gradually beat in confectioner's sugar. If the mixture is too thick, just add a little milk.
5. To assemble the cake, layer the two 9-inch cakes and frost between layers, top, and sides or just spread all the frosting on the 13x9 cake. Layers are best though!
6. Note: if you open a 21 oz. can of filling for this, sorry, but you don't use the remaining 1/3 can of filling. However, my mom usually bakes 3 cakes at one time. Two cans will produce three cakes.

eggs, raspberry, oil, water, weight, butter, cream cheese, vanilla, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/blackberry-cake-with-cream-cheese-frosting/ (may not work)