Blackberry Cake

• 1 each cake mix, white with pudding
• 3 ounces jello black raspberry
• 1 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• 1 cup blackberries fresh or frozen
• 1 cup coconut flaked
• 1 cup pecans chopped
• 1/2 cup butter or margarine, softened
• 1 pound powdered sugar
• 4 teaspoons milk
• 1/2 cup blackberries fresh or frozen
• 1/2 cup coconut flaked
• 1/2 cup pecans chopped

1. In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition.
2. Fold in blackberries, coconut and pecans.
3. Pour into three greased 9-inch round bak pans.
4. Bake at 350F (180C) for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks.
5. Icing: Cream butter in a mixing bowl.
6. Add sugar and milk; beat until 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.

cake mix, jello black raspberry, vegetable oil, milk, eggs, blackberries, coconut flaked, pecans, butter, powdered sugar, milk, blackberries, coconut flaked, pecans

Taken from recipeland.com/recipe/v/blackberry-cake-5392 (may not work)