Blackberry Cake - cooking recipe

Ingredients

1 c. blackberries (fresh or canned)
6 Tbsp. reserved blackberry juice
1 (18 1/2 oz.) box white cake mix
1/2 c. milk
1/4 c. water
3/4 c. vegetable oil
1 (3 oz.) pkg. black raspberry Jell-O
4 large eggs (room temperature)

Preparation

Puree 1 cup blackberries in blender. Strain and reserve juice. Reserve 6 tablespoons for cake and 6 tablespoons for icing.
In a large bowl, combine all ingredients except eggs. Add eggs, one at a time, and beat well for 2 minutes on high speed.
Spoon batter into greased and floured tube pan. Bake at 350\u00b0 for 50 minutes or until tests done. Cool and frost.