Blackberry Cake

Name: Blackberry Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters fresh or frozen blackberries, crushed; 118 milliliters butter, softened; 237 milliliters canola oil; 85 grams package raspberry or black cherry gelatin; 118 milliliters flaked coconut; 887 milliliters confectioners sugar; 4 eggs; 4 Tbsps milk; 118 milliliters chopped pecans; 1 package white cake mix (regular size)

The recipe Blackberry Cake can be made in around 45 minutes. This recipe serves 16. This dessert has 386 calories, 4g of protein, and 15g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up blackberries, coconut, canolan oil, and a few other things to make it today. Users who liked this recipe also liked Blackberry Cake, Blackberry Cake, and Blackberry Mint Cake.

Instructions

In a large bowl, combine the cake mix, gelatin, oil and milk until blended.

Ingredients you will need

Cake Mix

Gelatin

Milk

Cooking Oil

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans.

Ingredients you will need

Blackberries

Coconut

Pecans

Egg

Pour into three greased 9-in. round baking pans.

Equipment you will use

Baking Pan

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.

Equipment you will use

Toothpicks

Oven

For icing, cream butter in a small bowl.

Ingredients you will need

Butter

Cream

Icing

Equipment you will use

Bowl

Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans.

Ingredients you will need

Blackberries

Coconut

Pecans

Icing

Sugar

Milk

Spread icing between layers and over the top and sides of cake.

Ingredients you will need

Spread

Icing

Equipment

Ingredients

Servings:

118milliliters

fresh or frozen blackberries, crushed 118milliliters

butter, softened 237milliliters

canola oil 85grams

package raspberry or black cherry gelatin 118milliliters

flaked coconut 887milliliters

confectioners' sugar 4

eggs 4Tbsps

milk 118milliliters

chopped pecans 1package

white cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.