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Tuesday’s Taste Tempters 8.7.12

Tuesday’s Taste Tempters 8.7.12

Posted: Tuesday, August 7, 2012 8:00 pm

Today’s recipe was submitted to Just A Pinch Recipe Club by Jessica Mills of Dover, Del., and is being reprinted with permission.

Blackberry Cake with Cream Cheese Frosting

Cake:
1 box white cake mix
1 box blackberry fusion jello, (3 ounces)
4 eggs
1 blackberry yogurt, single serving carton
1/2 cup oil
1 cup blackberry wine (I used Manischewitz)
1 cup fresh blackberries

Filling:
8 ounces cream cheese, softened
1/2 cup confectioners sugar
1/2 cup blackberry pie filling sweetened whipped cream
1 cup fresh blackberries

Topping:
whipped cream frosting
blackberries to decorate

Preheat oven to 350 degrees F. Grease and flour two 9-in round cake pans. In large bowl mix cake mix and jello. Add eggs and yogurt. Pour in oil and wine. Mix on low speed until moistened, then on medium speed until blended. Pour batter into prepared pans, then arrange blackberries on top of batter. (Berries will sink to bottom while baking.) Bake for 25 to 30 min or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
While cakes cool, blend cream cheese and confectioners sugar together then add pie filling. Fold in whipped cream until well blended.
Invert first layer onto a cake plate — flatside up — and spread cream cheese filling on top. Arrange blackberries on filling. Place second cake on top of first — flat side should be touching cream cheese filling — and push down gently to connect cakes.
Frost with whipped cream frosting and decorate with remaining blackberries.

Published in The Messenger 8.7.12

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