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(1)
60 minutes
Prep: 30 minutes
Cook: 30 minutes
532 calories per serving view nutrition facts
12 servings
suggest servings
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| 1 | each | cake mix, white | with pudding |
| 3 | ounces | jello | black raspberry |
| 1 | cup | vegetable oil | |
| 1/2 | cup | milk | |
| 4 | large | eggs | |
| 1 | cup | blackberries | fresh or frozen |
| 1 | cup | coconut | flaked |
| 1 | cup | pecans | chopped |
| Icing | |||
| 1/2 | cup | butter | or margarine, softened |
| 1 | pound | powdered sugar | |
| 4 | teaspoons | milk | |
| 1/2 | cup | blackberries | fresh or frozen |
| 1/2 | cup | coconut | flaked |
| 1/2 | cup | pecans | chopped |
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.
This cake was visually pretty and I recieved alot of compliments on it. A very moist cake.
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| % Daily Value* | |
| Total Fat 40.0g | 61% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 88mg | 4% |
| Total Carbohydrate 43.0g | 14% |
| Dietary Fiber 3.0g | 11% |
| Sugars 40.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 8% | Vitamin C | 7% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everything you ever wanted to know about hot chili peppers....
Just read all the old review, sounds it is really a fantastic recipe, I will try it later.
A delightful gourmet recipe brought to you by Real Food Direct
