LEMON BLACKBERRY CAKE

Lemon Blackberry Cake image

Make and share this Lemon Blackberry Cake recipe from Food.com.

Provided by Wildflour

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant lemon pudding
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
1 tablespoon lemon juice, I used concentrate
2/3-1 cup blackberry jam (for 8 " or 9 inches layer cake)
2 (1 lb) cans lemon frosting
1 pint fresh blackberries, for garnish (optional)

Steps:

Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
Cool 10 minutes.
Invert cakes from pans onto rack to cool.
Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
Let cool completely.
Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
Top with second cake. (Jam side up.).
Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.

Nutrition Facts : Calories 4059.2, Fat 147.8, SaturatedFat 23.2, Cholesterol 568.4, Sodium 4989.5, Carbohydrate 646.6, Fiber 8.1, Sugar 329, Protein 42.5