Blackberry Cake



INGREDIENTS:

1 each cake mix, white with pudding	

3 ounces jello black raspberry	

1 cup vegetable oil		

1/2 cup milk		

4 each eggs		

1 cup blackberries fresh or frozen	

1 cup coconut flaked	

1 cup pecans chopped	

Icing

1/2 cup butter or margarine, softened	

1 pound confectioners  sugar		

4 teaspoons milk		

1/2 cup blackberries fresh or frozen	

1/2 cup coconut flaked	

1/2 cup	pecans chopped

DIRECTIONS:

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 350 for 25 to 30 minutes or until cake
tests done; cool in p 10 minutes before removing
to wire racks.

Icing:

5. 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.



Blackberry Cake