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
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.
Yields
12 Servings
