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Blackberry Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

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
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.

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