Blackberry Cake

1 white cake mix with pudding in the mix

1 pkg. black raspberry flavored gelatin

1 c. vegetable oil

½ c. milk

4 eggs

1 c. fresh or frozen blackberries (thawed)

1 c. flaked coconut

1 c. chopped pecans

Preheat oven to 350 degrees.  In large mixing bowl, combine cake mix, gelatin, oil, and milk.  Mix well until blended.  Add eggs, one at a time, and mix after each addition.  Fold in blackberries, pecans and coconut.  Bake in sprayed 13 x 9 baking dish for about 30 minutes.  Cool and ice.

Icing:

½ c. butter

1 lb. confectioner’s sugar

5 Tbsp. milk

½ c. fresh or frozen blackberries (thawed)

½ c. pecans

½ c. flaked coconut

Combine butter, sugar and milk in small pan.  Stir in berries, coconut, and pecans.  Heat until butter is melted.  Drizzle over cake.

                                      Submitted by:  Raye Moore Thomas