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Blackberry Cake with Cream Cheese Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A local resturant served this as a specialty dessert. My entire family loved to go there because of this cake. Through trial and error, my mother perfected the recipe. This cake is always a hit anywhere we have taken it. Thanks, Mom!

Ingredients

  • 1 box (18.25 Oz. Box) Moist Yellow Cake Mix
  • 4 whole Large Eggs
  • 1 box (small Box, 3 Oz.) Raspberry Or Blackberry Jello
  • ½ cups Oil
  • ½ cups Water
  • 14 ounces, weight (or 2/3 Of A 21 Oz. Can) Blackberry Pie Filling
  • ½ cups Softened Butter
  • ½ cups Softened Cream Cheese
  • 1 teaspoon Vanilla
  • 1 pound Confectioners Sugar

Preparation

Preheat oven to 325 or 350 degrees. My oven bakes fast, so I bake at 325 degrees.

Mix cake mix, eggs, jello, oil and water in a large bowl until well blended. Gradually, stir in the pie filling. Pour into two greased and floured 9-in. pans or one 13×9 pan. Bake for 30 minutes. You can watch the cake, the baking time may vary just a little. I usually insert a toothpick until it comes out clean. Allow cake to cool!

Cream Cheese Frosting:

Beat softened cream cheese and softened butter until smooth. Add the vanilla to the mixture and blend. Gradually beat in confectioner’s sugar. If the mixture is too thick, just add a little milk.

To assemble the cake, layer the two 9-inch cakes and frost between layers, top, and sides or just spread all the frosting on the 13×9 cake. Layers are best though!

Note: if you open a 21 oz. can of filling for this, sorry, but you don’t use the remaining 1/3 can of filling. However, my mom usually bakes 3 cakes at one time. Two cans will produce three cakes.

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Profile photo of Stephanie Deal

Stephanie Deal on 11.12.2012

SWEET heavens – this cake is delicious!! Absolutely fabulous, incredily moist and easy to make. Two thumbs up from my entire family. Thanks for sharing!!

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