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Blackberry cake

Yield: 12 Servings

Ingredients:

• 1 White cake mix with pudding
• 1 3 oz pkg black raspberry-fla
• 1 c Vegetable oil
• 1/2 c Milk
• 4 Eggs
• 1 c Fresh or frozen blackberries
• 1 c Flaked coconut
• 1 c Chopped pecans -----icing-----
• 1/2 c Butter or margarine; softene
• 1 lb Confectioners' sugar
• 4 Milk
• 1/2 c Fresh or frozen blackberries
• 1/2 c Flaked coconut
• 1/2 c Chopped pecans

Instructions:

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. Fold in blackberries coconut and pecans. Pour into three greased 9-inch round bak pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks. Icing: Cream butter in a mixing bowl. Add sugar and milk; beat until des consistency is reached. Stir in blackberries coconut and pecans. Frost to of two layers; stack on serving plate with plain layer on top. Frost top a sides of cake.

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