1 Box White cake mix with 4 Eggs
Pudding (18 1/2 oz) 1 c Fresh or frozen
1 pk 3 oz Black raspberry- Blackberries
Flavored gelatin 1 c Flaked coconut
1 c Vegetable oil 1 c Chopped pecans
1/2 c Milk
-ICING-
1/2 c Butter or margarine, 1/2 c Fresh or frozen
Softened Blackberries, crushed
1 lb Confectioners’ sugar 1/2 c Flaked coconut
4 tb To 5 Milk 1/2 c Chopped pecans
In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until
blended. Add eggs, one at a time, beating well after each addition.
Fold in blackberries, coconut and pecans. Pour into three greased
9-inch round baking pans. Bake at 350 for 25 to 30 minutes or until
cake tests done; cool in pans 10 minutes before removing to wire
racks.
Icing: Cream butter in a mixing bowl. Add sugar and milk; beat until
desired consistency is reached. Stir in blackberries, coconut and
pecans. Frost tops of two layers; stack on serving plate with plain
layer on top. Frost top and sides of cake. Yield: 12-16 servings.
Yields
12 servings