Double Blackberry Cake

• 1 (18 1/2 ounce) box white cake mix with pudding
• 1 (3 ounce) boxjello blackberry gelatin
• 1 cup canola oil
• 12 cup milk
• 4 eggs
• 1 cup blackberry (fresh or frozen)
• 1 cup coconut
• 1 cup chopped pecans (optional)
• 12 cup butter, softened
• 1 lb confectioners' sugar
• 4 -5 tablespoons milk
• 12 cup fresh blackberries, crushed (or frozen)
• 12 cup coconut
• 12 cup chopped pecans (optional)

1. In a large mixing bowl combine cake mix, Jell-O, oil and milk.
2. Mix until blended.
3. Add eggs, one at a time, beating well after each addition.
4. Fold in blackberries, coconut, and pecans.
5. Pour into 3 grased 9" round baking pans and bake at 350 for 25-30 minutes.
6. Cool 10 minutes before removing from pans.
7. For icing, cream butter.
8. Add sugar and milk until reaches desired consistency.
9. Stir in blackberries, coconut and pecans.
10. Frost between layers, the top and sides of completely cooled cake.

white cake, boxjello blackberry gelatin, canola oil, milk, eggs, blackberry, coconut, pecans, butter, sugar, milk, fresh blackberries, coconut, pecans

Taken from www.food.com/recipe/double-blackberry-cake-300211 (may not work)