Bake cake according to directions on box
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.
Pour cake mix into large mixing bowl.
Add dry gelatin, blackberry juice, oil and eggs.
Beat well with mixer.
Pour batter into a Bundt or small tube pan and bake at 325\u00b0 for about 1 hour and 15 minutes.
Combine cake mix and Jell-O.
Add eggs, oil and wine, mixing well.
Grease 9 x 13 pan.
Pour mixture into pan and bake at 325\u00b0 for 45 to 50 minutes.
cups.
FOR THE CAKE: Preheat oven to 350\u00b0F
Mix together cake mix, gelatin mix, eggs and cooking oil until blended.
Stir in blackberries.
Bake in greased and floured layer cake pans at 350\u00b0 until toothpick inserted into center comes out clean.
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.
Dissolve jello in the 1/4 cup water; set aside.
Combine cake mix, eggs, oil and sugar.
Mix well.
Add jello mixture.
Add blackberries.
Mix well.
Pour into 3 greased and floured 8-inch pans.
Bake at 350\u00b0
for about 40 minutes or until cake is done.
Preheat oven to 375\u00b0.
Grease and flour a 9-inch Bundt cake pan.
Cream the butter and brown sugar until fluffy.
Add the egg yolks and beat well.
Sift the dry ingredients together.
Stir the jam into sour cream.
Add the dry mixture to the creamed mixture, alternating with the sour cream.
Beat the egg whites until stiff, then fold into the batter.
then gently turn out the cake and set it right side
Mix well and pour into greased and floured cake pans.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Combine and mix cake mix, jello, eggs and oil until smooth. Fold in blackberries.
Bake in greased and floured tube pan in 350\u00b0 oven for 40 to 45 minutes.
Or bake in sheet pan for 30 to 35 minutes at 375\u00b0.
Cool and frost.
In a large bowl cream eggs, sugar and oleo well and set aside. Mix dry ingredients together and add all other ingredients.
Add to the creamed mixture.
Pour into 2 (9-inch) cake pans that have been lined with wax paper.
Bake 30 to 35 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Cream shortening, sugar and eggs.
Add preserves, nuts and raisins.
Sift dry ingredients and add alternately with milk.
Grease and flour pans.
Pour in prepared pans and bake until cake tests done, about 30 to 35 minutes.
o 16 oz cake recipes together in a Wiltons doll cake pan.
Cream shortening and sugar.
Add well beaten egg yolks. Dissolve soda in milk; add alternately with flour which has been well sifted.
Fold in beaten egg whites and blackberry juice.
Bake in oven at 350\u00b0.
Bake in layers or tube pan.
Beat eggs, add oil and sugar.
Add rest of ingredients.
Bake in greased and floured tube pan at 350\u00b0 for one hour or until done.
Cool.
Frost with cream cheese frosting.
Drizzle blackberry pie filling over the top.
Sift flour 3 times and measure.
Add spices, nuts and raisins. Mix together and set aside.
Cream sugar and butter.
Add beaten egg yolks, then buttermilk with soda mixed in it, then jelly, then add flour mixture.
Fold in beaten egg whites.
Bake in large angel food cake pan which has been greased and floured.
Bake at 325\u00b0 about 1 1/2 hours.