Blackberry Cake Recipe

• 1 x White cake mix with pudding
• 1 x 3 ounce pkg black raspberry-fla
• 1 c. Vegetable oil
• 1/2 c. Lowfat milk
• 4 x Large eggs
• 1 c. Fresh or possibly frzn blackberries
• 1 c. Flaked coconut
• 1 c. Minced pecans
• 1/2 c. Butter or possibly margarine, softene
• 1 lb Confectioners' sugar
• 4 x Lowfat milk
• 1/2 c. Fresh or possibly frzn blackberries
• 1/2 c. Flaked coconut
• 1/2 c. Minced pecans

1. In a mixing bowl, combine cake mix, gelatin, oil and lowfat milk; mix till blen Add in Large eggs, one at a time, beating well after each addition.
2. Mix in blackberries, coconut and pecans.
3. Pour into three greased 9-inch round bak pans.
4. Bake at 350 for 25 to 30 min or possibly till cake tests done; cold in p 10 min before removing to wire racks.
5. Icing: Cream butter in a mixing bowl.
6. Add in sugar and lowfat milk; beat till des consistency is reached.
7. Stir in blackberries, coconut and pecans.
8. Frost to of two layers; stack on serving plate with plain layer on top.
9. Frost top a sides of cake.

white cake, black raspberry, vegetable oil, milk, eggs, blackberries, coconut, pecans, butter, confectioners, milk, blackberries, coconut, pecans

Taken from cookeatshare.com/recipes/blackberry-cake-86256 (may not work)