Blackberry Jam Cake with Cream Cheese Frosting
1 (18.5 ounce) white cake mix
3 eggs
1/3 c. vegetable oil
1/2 c. seedless blackberry jam (plus additional 1/3 cup for filling, if desired)
1 cup buttermilk
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
Preheat oven to 350 degrees. In large bowl, combine all ingredients and beat on
high speed for 2 minutes, then divide batter between 2 greased and floured
round cake pans.
Bake for 20 to 25 minutes, or until cakes test done. If you want to fill the
layers with jam, read the instructions for using the jam filling below.
Cream Cheese Icing;
1/2 cup butter or margarine
1 8 ounce package cream cheese, softened
1 tablespoon milk or half-and-half
1 teaspoon vanilla
1 1 pound box powdered sugar
In a medium bowl, cream butter and cheese until light and fluffy. Beat in milk
and add vanilla; add powdered sugar, two cups at a time, blending well after
each addition, until icing is smooth.
Using Jam Filling
A jam filling really enhances the flavor. In order to keep it from seeping out
the sides and discoloring the icing, take some icing on the top of a knife and
spread a it in a ring 1/2 inch from the edge of the cake layer. Try to make it
thick, say 1/4 inch deep. then just spread the jam within this icing ring,
place the second cake layer on top and frost the top and sides of the cake.
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