Time 1h5m Yield 12-15 serving(s) Number Of Ingredients 8 Steps:
In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes. Add berries; mix until blended well. Pour into greased and floured 9x13-inch pan. Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes. Allow cake to cool completely. In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners’ sugar. Frost cake, chill and serve.
Time 1h Yield 9 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners’ sugar and additional fresh blackberries.
Time 1h Yield 9 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan. Sift together flour, baking powder, and salt. Set aside. Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well. Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Time 1h Yield 12 serving(s) Number Of Ingredients 20 Steps:
Cake:. In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard. Cream shortening and sugars. Add eggs, jam, and vanilla. Mix well. Sift all dry ingredients and add to the creamed sugar mixture. Mix well. Add buttermilk and nuts and mix by hand. This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting. Icing:. For the frosting, my grandmother’s original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing. Mix all the icing ingredients using a mixer. It will be a stiff icing. Making layer cakes must have been common back in the early 50s, because my grandmother didn’t even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.
