Blackberry Cake

• 1 (18 1/4 ounce) package white cake mix
• 1 (3 ounce) package raspberry gelatin powder or 1 (3 ounce) package black cherry gelatin
• 1 cup vegetable oil
• 12 cup milk
• 4 eggs
• 1 cup fresh blackberries or 1 cup frozen blackberrie
• 1 cup flaked coconut
• 1 cup chopped pecans (optional)
• 12 cup butter, softened
• 1 lb confectioners' sugar
• 4 -5 tablespoons milk
• 12 cup fresh blackberries or 12 cup frozen blackberrie, crushed
• 12 cup flaked coconut (optional)
• 12 cup chopped pecans (optional)

1. In a large mixing bowl, combine the cake mix, gelatin, oil and milk until blended.
2. Add eggs, one at a time, beating well after each addition.
3. Fold in the blackberries, coconut and pecans.
4. Pour into three greased 9- inches round baking pans.
5. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes before removing to wire racks to cool completely.
7. For icing, cream butter in a small mixing bowl.
8. Add sugar and milk; beat until icing achieves desired consistency.
9. Stir in the blackberries, coconut and pecans.
10. Spread icing between layers and over the top and sides of cake.
11. Yield: 12-16 servings.
12. **NOTE**.
13. Substitute the gelatin and blackberries with your desired flavor.
14. I have done strawberry (my FIL's favorite) and other flavors as well.

white cake, raspberry gelatin, vegetable oil, milk, eggs, fresh blackberries, flaked coconut, pecans, butter, sugar, milk, fresh blackberries, flaked coconut, pecans

Taken from www.food.com/recipe/blackberry-cake-273448 (may not work)