Amount
Ingredient
Preparation



1
each
cake mix, white

with pudding



3
ounces
jello

black raspberry



1
cup
vegetable oil





1/2
cup
milk





4
each
eggs





1
cup
blackberries

fresh or frozen



1
cup
coconut

flaked



1
cup
pecans

chopped





---

Icing



1/2
cup
butter

or margarine, softened



1
pound
confectioners' sugar





4
teaspoons
milk





1/2
cup
blackberries

fresh or frozen



1/2
cup
coconut

flaked



1/2
cup
pecans

chopped

 In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until  blen Add eggs, one at a time, beating well after each addition.

Fold in blackberries, coconut and pecans.

Pour into three greased 9-inch round  bak pans.

Bake at 35 for 25 to 3 minutes or until cake tests done; cool in p 1 minutes before removing to wire racks.

Icing:  Cream butter in a mixing bowl.

Add sugar and milk; beat until  des consistency is reached.

Stir in blackberries, coconut and pecans.

Frost to of two layers; stack on serving plate with plain layer on top.

Frost top a sides of cake.