BLACKBERRY CAKE
Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.
Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.
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Grace Taura
[email protected]This cake was a disappointment. It was dry and crumbly, and the blackberries were tough. I followed the recipe exactly, so I'm not sure what went wrong.
Kabeer Vinod
[email protected]This is the best blackberry cake I've ever had. The cake is so moist and flavorful, and the blackberries are perfectly tart. I will definitely be making this cake again and again.
Bernice Ekyiah
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and fluffy, and the blackberries were evenly distributed throughout. I will definitely be making this cake again.
Chupapi Munyenyo
[email protected]The cake was a little dry for my liking, but the overall flavor was good. I think I might add some extra butter or oil to the batter next time.
Leigh Alberts
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Cheslin Louw
[email protected]I used fresh blackberries from my garden in this cake and it was amazing. The flavor was so much better than when I use store-bought berries.
Somon Sumon
[email protected]This cake is perfect for summer. The blackberries add a refreshing tartness that balances out the sweetness of the cake.
Kynslie Bryant
[email protected]I'm not a big baker, but this cake was so simple to make that even I could do it. And it turned out so well! My family loved it.
Rethabile Nolo
[email protected]This is my new go-to blackberry cake recipe. It's so easy to make and always turns out delicious. I love the way the blackberries burst in your mouth when you take a bite.
STEVE DAVIDSON
[email protected]I made this cake for my daughter's birthday and it was a huge success! She and her friends loved it. The cake was easy to make and turned out perfectly.
karlee rose
[email protected]This blackberry cake was a hit at my last dinner party! The guests loved the moist, fluffy texture and the sweet-tart flavor of the blackberries. I'll definitely be making this cake again.