Annie's Blackberry Cake
For the cake:
1 box white ‘super moist’ cake mix (18 ozs.)
1 box black raspberry or raspberry Jell-O (3 ozs.)
1 cup vegetable or canola oil
1/2 cup milk
4 whole eggs
4 Tablespoons seedless blackberry jam
1 cup fresh or frozen blackberries
1 cup sweetened coconut
1 cup chopped pecans
For the Whipped Cream Frosting:
2 cups heavy whipping cream, chilled
1/4 to 1/2 cup granulated sugar (to taste)
1 teaspoon pure vanilla extract
3 tablespoons seedless blackberry jam
fresh blackberries for garnish
To Make the Cake:
Pre-heat your oven to 350F. The original recipe called for three 8″ round pans for a layer cake. I used a vintage square tube pan, but you could also bake this cake in a 13″ x 9″ rectangle pan (even easier). Generously grease & flour your baking pan(s) and set them aside.
Next, put the coconut & pecans into a food processor and pulse until both are well combined and ground into small pieces; set those aside, as well.
Combine the cake mix, dry Jell-O powder, oil, milk and blackberry jam in a large bowl and beat with a mixer until thoroughly combined. Add the eggs one at a time, beating after each addition. Gently fold in the berries, coconut and pecans until evenly distributed. Pour the batter into your pan(s) and spread it into a smooth, even layer.
Bake at 350F until a toothpick inserted near the center of the cake comes out clean. My square tube pan took 40 minutes. A 13″ x 9″ square should take 25-30 minutes, and three round layers should take 20-25 minutes. As with all recipes, baking time may vary depending on your oven, so keep an eye on it for the last 10 minutes and check it often with a toothpick. Once it’s done, remove from the oven and allow to cool in the pans until cool to the touch.
While your cake is cooling, place your mixing bowl and beaters in the refrigerator and chill for at least 15-20 minutes. Once chilled, remove from the fridge and add the cream, sugar, vanilla and jam to the bowl. Beat on medium-high to high speed just until firm peaks form.
To assemble, divide whipped cream evenly for each layer and the top. Spread the whipped cream evenly between cake layers & sprinkle with fresh berries, continuing until all layers are used. Top with the remaining whipped cream and the remaining blackberries.
Refrigerate 2-3 hours before serving for best results. Keep refrigerated; will last 2-3 days in an airtight container.