INGREDIENTS

  • 1 (18 1/4ounce)package white cake mix
  • 1 (3ounce)package raspberry gelatin powder or black cherry gelatin
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup fresh blackberries or frozen blackberries
  • 1 cup flaked coconut
  • 1 cup chopped pecans (optional)

    • ICING

  • 1/2 cup butter , softened
  • 1 lb confectioners’ sugar
  • 4-5 tablespoons milk
  • 1/2 cup fresh blackberries or frozen blackberries , crushed
  • 1/2 cup flaked coconut (optional)
  • 1/2 cup chopped pecans (optional)

DIRECTIONS

  1. In a large mixing bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition.
  2. Fold in the blackberries, coconut and pecans.
  3. Pour into three greased 9- inches round baking pans.
  4. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for 10 minutes before removing to wire racks to cool completely.
  6. For icing, cream butter in a small mixing bowl.
  7. Add sugar and milk; beat until icing achieves desired consistency.
  8. Stir in the blackberries, coconut and pecans.
  9. Spread icing between layers and over the top and sides of cake.
  10. Yield: 12-16 servings.
  11. **NOTE**.
  12. Substitute the gelatin and blackberries with your desired flavor.I have done strawberry (my FIL’s favorite) and other flavors as well.