| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Dairy, Eggs | Fruits, Cakes | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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