Sunday, May 12, 2013

Lemon Blackberry Cake Recipe!


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)


1 Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
2 Cool 10 minutes.
3 Invert cakes from pans onto rack to cool.
4 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.
5 Let cool completely.
6 Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
7 Top with second cake. (Jam side up.).
8 Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.


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