| 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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